Sauteed Veal with Roasted Peppers and Anchovy Sauce Recipe

Name: Sauteed Veal with Roasted Peppers and Anchovy Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 red bell pepper; 1 garlic clove; 4 flat anchovy fillets; a pinch cayenne; 3 tablespoons olive oil; freshly ground black pepper to taste; all-purpose flour for dredging veal; two 1/4-inch-thick veal cutlets (about 10 ounces total), flattened between sheets of plastic wrap; 1 tablespoon vegetable oil; 1 tablespoon unsalted butter

Servings: persons

1 red bell pepper
1 garlic clove
4 flat anchovy fillets
a pinch cayenne
3 tablespoons olive oil
freshly ground black pepper to taste
all-purpose flour for dredging veal
two 1/4-inch-thick veal cutlets (about 10 ounces total), flattened between sheets of plastic wrap
1 tablespoon vegetable oil
1 tablespoon unsalted butter

1
Preheat broiler.
2
Quarter bell pepper lengthwise, discarding stem, seeds, and ribs.
3
Put pepper, skin side up, on a rack of a broiler pan and broil about 2 inches from heat until skin is blistered and charred, 8 to 12 minutes.
4
Transfer bell pepper to a bowl and let stand, covered, until cool enough to handle.
5
Peel pepper.
6
In a blender puree roasted pepper with remaining sauce ingredients until smooth and add salt to taste, Transfer sauce to a sauceboat.
7
Put flour in a shallow dish.
8
Pat veal cutlets dry and season with salt and pepper.
9
Dredge cutlets in flour, shaking off excess.
10
In a 12-inch non-stick skillet heat oil and butter over moderately high heat until foam subsides and saute cutlets 1 minute on each side, or until golden and just cooked through.
11
Serve veal with sauce.

203

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 red bell pepper, 1 garlic clove, 4 flat anchovy fillets, a pinch cayenne, and more.

Yes, Sauteed Veal with Roasted Peppers and Anchovy Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Sauteed Veal with Roasted Peppers and Anchovy Sauce

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