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.