Veal with Peppers & Mushrooms

Secondo - Main Course

Yield: Serves 4


1 Pound Veal Cutlets, Thinly sliced

Salt and Black Pepper

Flour for dredging

3 Tablespoons Botticelli Extra Virgin Olive Oil, divided

1 Medium Onion cut into a 1/4 inch dice

2 Cloves Garlic, sliced

8 oz Baby Portobella Mushrooms

1-12 oz Jar Botticelli Fire Roasted Peppers, drained

3/4 Cup Dry White Wine 

1 Cup Chicken Broth

2 Tablespoons Butter



Place the cutlets between two pieces of plastic wrap and pound the cutlets to 1/4 inch thick.  Transfer to a plate and season each cutlet with salt and pepper. 

Dredge each cutlet in the flour and shake off the excess. 

Put a large saute pan over a medium-high flame and heat 2 tablespoons of the oil until shimmering.  Cook the cutlets in batches searing them for about 1 minute on each side, do not overcook.  Transfer to a plate. 

In the same pan add the remaining oil. Add the onions and saute until soft, about 5 minutes. Add the garlic and mushrooms and peppers, wine and broth. Cook until soft and , about 4-5 minutes.  Add in the butter and return the cutlets to the pan. cook for 2-3 minutes and serve immediately with crusty bread.


Courtesy of Cooking with Nonna

Older Post Newer Post