Tender veal scallopini served with a savory and slightly sweet red pepper sauce. Perfect for a sophisticated dinner.
Preparation time
20min
Cooking time
30min
Ingredients
4 Servings
- 0.5 teaspoon black pepper
- 240 ml chicken broth
- 60 g flour
- 2 garlic cloves
- 120 ml heavy cream
- 2 tablespoons olive oil
- 2 red bell peppers
- 1 teaspoon salt
- 4 veal cutlets
Directions
Step 1
Season the veal cutlets with salt and black pepper.
Step 2
Dredge the veal cutlets in flour, shaking off the excess.
Step 3
Heat olive oil in a large skillet over medium-high heat.
Step 4
Cook the veal cutlets until golden brown, about 2-3 minutes per side. Remove and set aside.
Step 5
In the same skillet, add minced garlic and cook until fragrant, about 1 minute.
Step 6
Add the red bell peppers and cook until they start to soften, about 5 minutes.
Step 7
Pour in the chicken broth and bring to a simmer. Cook for 10 minutes until the peppers are very soft.
Step 8
Transfer the pepper mixture to a blender and blend until smooth.
Step 9
Return the sauce to the skillet, add the heavy cream, and stir to combine.
Step 10
Add the veal cutlets back to the skillet and cook for an additional 5 minutes, until the veal is cooked through and the sauce has thickened.