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Veal And Pepper Saute

Diet.Guru's picture
  Olive oil/Vegetable oil 2 Teaspoon, divided
  Garlic 2 Clove (10 gm), sliced
  Thinly sliced onions 2 Cup (32 tbs)
  Red bell pepper strips 2 Cup (32 tbs) (3 X 1/4-Inch Strips)
  Green bell pepper strips 2 Cup (32 tbs) (3 X 1/4-Inch Strips)
  All purpose flour 3 Tablespoon
  Salt 1⁄2 Teaspoon
  Pepper 1⁄8 Teaspoon
  Veal cutlets 1 1⁄4 Pound, cut into 6 x 1-inch strips
  Margarine 4 Teaspoon (1 Tablespoon Plus 1 Teaspoon)
  Dry white wine 1⁄2 Cup (8 tbs)
  Chopped fresh basil 2 Tablespoon
  Oregano leaves 1⁄4 Teaspoon

In 12-inch nonstick skillet heat 1 teaspoon oil; add garlic and saute until browned (be careful not to burn).
Using a slotted spoon, remove and discard garlic.
To same skillet add onions and saute, stirring occasionally, until onions are browned; remove to bowl and set aside.
Add bell peppers to skillet and saute until tender-crisp; remove to bowl with onions and set aside.
In large plastic bag combine flour, salt, and pepper; add veal and shake until pieces are lightly coated.
In same skillet combine remaining teaspoon oil with the marga1 rine and heat until margarine is bubbly and hot; add veal, several pieces at a time, and saute until browned on both sides.
Return onions and peppers to skillet, stirring to combine.
Add wine and seasonings and bring to a boil.
Reduce heat and let simmer for 2 to 3 minutes to blend flavors; serve immediately.

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