Italian Veal And Peppers Recipe

Keep veal warm in a dish. Bring to a boil.

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Brown the veal in two batches adding a little more oil if needed.

Italian veal and peppers recipe.

Saute onions if using until translucent.
Saute them in the butter and oil in a hot skillet until veal is lightly browned and peppers are softened.
Heat oil in dutch oven over medium heat until hot.

14 cup all purpose flour.
Directions combine flour with salt and pepper.
Remove veal and garlic from.

1 can 14 12 ounces diced italian style tomatoes un drained.
Chop peppers and onion into bite sized pieces.
23 cup ready to serve chicken broth.

Dredge each cutlet in the flour and shake off the excess.
Saute the veal cubes in olive oil in dutch oven until lightly browned.
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Add both cans of diced tomatoes.
Transfer to a plate and season each cutlet with salt and pepper.
Add another 2 tablespoons oil and saute onions until translucent.

Remove veal from the fire and strain off all of the drippings.
Heat the olive oil in a skillet over medium heat and brown the veal on all sides.
Place oil in a saute pan season veal with salt and pepper and saute until lightly brown.

Add additional oil if pot appears too dry.
Saute until white in color.
Remove from skillet when done and set aside.

Season the veal cubes with kosher salt and pepper and toss with the flour until well coated.
1 12 pounds veal for stew cut into 1 12 inch pieces.
Season with basil oregano pepper and garlic.

When the veal is browned add the red and green bell peppers and mushrooms cover and reduce the heat to low.
Brown veal half at a time.
Sliced veal into strips and add to peppers and onion.

Return veal to the pan and saute.
Sweat until slightly softened.
Place the cutlets between two pieces of plastic wrap and pound the cutlets to 14 inch thick.

Remove the veal to a plate and add the onion and garlic to the dutch oven.
Reduce the heat to medium and cook the onion and garlic until softened and golden.
2 tablespoons olive oil.

Continue cooking covered 30 minutes or until veal is fork tender.
Instructions slice veal and peppers into bite size thin strips.
Remove from dutch oven.

Cover tightly and simmer 45 minutes.
Coat veal cubes with flour.
2 cloves garlic minced.

Add to large deep skillet.
Add tomato sauce sugar oregano and some salt.
Stir tomatoes broth garlic and reserved flour mixture into dutch oven.

Put a large saute pan over a medium high flame and heat 2 tablespoons of the oil until shimmering.
Cut the veal into bite size pieces or thin strips.
Add minced garlic and saute a few minutes to release the flavor of the garlic.