Bell peppers go nicely with all sorts of things, and are perfect with veal chops.
Prep Time: 25 minutes
Cook Time: 30 minutes
Ingredients:
- 4 veal chops (the equivalent cut of T-bone steak), weighing about a half pound (250 g) each
- 3/4 pound (320 g) bell peppers, of the color you prefer
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- Vegetable oil
- Flour
- 1/2 cup (125 ml) dry white wine, in which 1 teaspoon tomato paste is dissolved
- 1/4 of a bouillon cube, crumbled
- 1 teaspoon minced parsley as garnish
- Salt
Preparation:
Cut the peppers into strips, removing the stems, ribs and seeds; wash them and dry them, rub them inside and out with a little vegetable oil, and broil them skin-side up for about 20 minutes, or until tender. While they're still hot, peel off the skins.
Trim the gristle and fat from the meat, pound the slices lightly and flour them, shaking them well to shake the excess flour free. Place a skillet large enough for the chops to lie flat side by side over a medium flame with the butter and the olive oil. As soon as the fat is hot lightly brown the meat, turning it once and salting it lightly. Sprinkle the pepper strips over the meat, salt lightly again, and add the wine-and-tomato mixture. As the liquid comes to a boil sprinkle the crumbled bouillon over the pan to season the contents. Simmer the contents for a few minutes, until the sauce is somewhat thickened, dust it with the minced parsley, and serve it at once.
Serves 4 and will take 45 minutes to prepare.
Note: You can also remove the meat to a platter and blend the peppers to make a creamy sauce to pour over it. Also, this recipe also works well with pork chops or turkey breast.
The wine? I might go with a Pelaverga, an unusual, very aromatic Piemontese red.
Trim the gristle and fat from the meat, pound the slices lightly and flour them, shaking them well to shake the excess flour free. Place a skillet large enough for the chops to lie flat side by side over a medium flame with the butter and the olive oil. As soon as the fat is hot lightly brown the meat, turning it once and salting it lightly. Sprinkle the pepper strips over the meat, salt lightly again, and add the wine-and-tomato mixture. As the liquid comes to a boil sprinkle the crumbled bouillon over the pan to season the contents. Simmer the contents for a few minutes, until the sauce is somewhat thickened, dust it with the minced parsley, and serve it at once.
Serves 4 and will take 45 minutes to prepare.
Note: You can also remove the meat to a platter and blend the peppers to make a creamy sauce to pour over it. Also, this recipe also works well with pork chops or turkey breast.
The wine? I might go with a Pelaverga, an unusual, very aromatic Piemontese red.
