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Veal Cutlet with Red Peppers

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"

Rate/Review | Read Reviews (13)

Prep Time:
10 Min

Cook Time:
45 Min

Ready In:
55 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 6 servings

Ingredients

1 1/2 pounds veal slices (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 (14.5 ounce) can chicken broth
2 teaspoons cornstarch
2 teaspoons water

Directions

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.