Veal Scaloppine With Sweet Red Peppers And Mushrooms Recipe

Preparation Steps

1. 1

   Prepare the Veal

   Pound the veal cutlets to about 1/4 inch thickness. Season with salt and black pepper.

2. 2

   Dredge the Veal

   Lightly coat the veal cutlets in flour, shaking off any excess.

3. 3

   Sauté the Vegetables

   In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the sliced red peppers and mushrooms. Sauté until tender, about 5-7 minutes. Add the minced garlic and sauté for an additional minute. Remove the vegetables from the skillet and set aside.

4. 4

   Cook the Veal

   In the same skillet, add the remaining 2 tablespoons of olive oil. Add the veal cutlets and cook for about 3-4 minutes on each side until golden brown. Remove the veal from the skillet and set aside.

5. 5

   Create the Sauce

   Add the chicken broth and white wine to the skillet, scraping up any browned bits. Bring to a simmer and let cook for 5 minutes.

6. 6

   Combine Everything

   Return the veal and vegetables back to the skillet. Stir to combine and let simmer for an additional 3-4 minutes. Adjust seasoning with salt and black pepper.

7. 7

   Serve

   Garnish with chopped parsley and serve hot.