Veal Peppers Recipe

Prepare veal

Pat the veal cutlets dry with paper towels. If cutlets are thicker than 1/4 inch, place between plastic wrap and gently pound to an even 1/8–1/4 inch thickness.

Season both sides of the veal with kosher salt and black pepper.

Set up dredging station: place the flour in a shallow dish. In a separate bowl, whisk the eggs with the milk until combined.

Core, seed and slice the bell peppers into 1/2-inch strips. Peel and thinly slice the onion. Mince the garlic.

Heat 1 tablespoon olive oil and the butter in a large skillet over medium heat. Add the sliced onions and a pinch of salt and cook, stirring occasionally, until softened and beginning to color, 6–8 minutes.

Add the sliced peppers and continue to cook until they are softened but still have some bite, about 6–8 more minutes. Stir in the minced garlic and cook 30–45 seconds until fragrant. Transfer peppers and onions to a plate and tent with foil to keep warm.

Return skillet to medium-high heat and add 2 tablespoons olive oil. Dredge each veal cutlet in flour, shaking off excess, then dip in the egg wash and lightly dust again with flour (this creates a light coating).

Working in batches to avoid crowding, add the veal cutlets to the hot skillet. Cook 1–2 minutes per side until golden-brown and just cooked through. Adjust heat as needed to prevent burning. Remove veal to a warm plate and cover loosely with foil.

Add the remaining 1 tablespoon olive oil to the skillet. Pour in the white wine (or stock) and use a wooden spoon to scrape any browned bits from the bottom of the pan (deglaze). Let the wine reduce by about half, 1–2 minutes.

Whisk in the tomato paste until dissolved, then add the stock, thyme, red pepper flakes, Worcestershire sauce, and lemon juice. Bring the sauce to a gentle simmer and cook 2–3 minutes until slightly thickened. Taste and adjust salt and pepper if needed.

Return the veal and any accumulated juices to the skillet, nestling the cutlets into the sauce. Spoon some sauce over the cutlets and add the cooked peppers and onions back into the pan. Warm everything together for 1–2 minutes until heated through and flavors meld.

Sprinkle chopped parsley over the top and serve immediately.