Veal Cutlet With Red Peppers Recipe

Name: Veal Cutlet With Red Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1-1/2 pounds veal cutlets (about 1/4 inch thick); 1/4 cup lemon juice; 2 tablespoons olive oil; 2 teaspoons grated lemon peel; 2 garlic cloves, minced; 1 teaspoon sugar; 1 teaspoon salt; 1 teaspoon paprika; 1/2 teaspoon ground mustard; 1/2 teaspoon ground nutmeg; 1/2 cup all-purpose flour; 6 tablespoons butter, divided; 2 medium onions, sliced; 2 medium sweet red peppers, julienned; 1/2 pound fresh mushrooms, sliced; 1 can (14-1/2 ounces) chicken broth; 2 teaspoons cornstarch; 2 teaspoons water

Servings: persons

1-1/2 pounds veal cutlets (about 1/4 inch thick)
1/4 cup lemon juice
2 tablespoons olive oil
2 teaspoons grated lemon peel
2 garlic cloves, minced
1 teaspoon sugar
1 teaspoon salt
1 teaspoon paprika
1/2 teaspoon ground mustard
1/2 teaspoon ground nutmeg
1/2 cup all-purpose flour
6 tablespoons butter, divided
2 medium onions, sliced
2 medium sweet red peppers, julienned
1/2 pound fresh mushrooms, sliced
1 can (14-1/2 ounces) chicken broth
2 teaspoons cornstarch
2 teaspoons water

1
Place veal in a 13-in. x 9-in. dish; set aside. In a medium bowl, combine the lemon juice, oil, lemon peel, garlic, sugar, salt, paprika, mustard and nutmeg; reserve 2 tablespoons. Pour remaining marinade over veal. Let stand for 30 minutes at room temperature.
2
Discard marinade from veal. Place flour in a shallow dish; coat veal with flour, shaking off excess. In a large skillet, brown veal slices, two at a time, in 4 tablespoons butter; set aside.
3
In the same skillet, saute the onions, red peppers and mushrooms in remaining butter until tender, stirring to loosen browned bits. Stir in broth and reserved marinade; cover and simmer 10 minutes.
4
Combine cornstarch and water until smooth. Stir into vegetable mixture. Bring to a boil; cook and stir for 2-3 minutes or until thickened. Add the veal; heat through.

575

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 18 ingredients. The key ingredients include: 1-1/2 pounds veal cutlets (about 1/4 inch thick), 1/4 cup lemon juice, 2 tablespoons olive oil, 2 teaspoons grated lemon peel, and more.

Yes, Veal Cutlet With Red Peppers 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.

That's it — enjoy your meal!

Veal Cutlet With Red Peppers

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions