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Veal Cutlet with Red Peppers

SUBMITTED BY: Karen Johnson

"I've made this for many guests over the years, and they all tell me how much they enjoy it. It's very pretty with red bell pepper. --Karen Johnson"

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USMETRIC

Place veal in a 13-in. x 9-in. x 2-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.
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. 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.
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.

Editor's Note: This recipe was tested with a veal cutlet or veal for scallopini, not processed veal cube steaks.

Reviewed on Feb. 14, 2007 by WEBTHERESA

My husband enjoyed this Valentine's meal. The sweetness was just right. Cook time is less... MORE

Reviewed on Jun. 3, 2008 by theworkhorse1

I am still learning how to cook, so perhaps it will be better as I get better. It came out too... MORE

Reviewed on Feb. 17, 2008 by HPORTIA

Made this for friends, the flavor was nice on the veal, but the texture was a bit soggy overall. MORE

Reviewed on Nov. 16, 2007 by Jennifer

This was fantastic! I love veal and am always looking for new recipes. I tend to make... MORE

Reviewed on Nov. 14, 2007 by Dorlene

it was pretty good but I wish I think it shouldn't cook so long; I didn't cook it for as long... MORE