Veal And Bell Peppers Recipes

Steps:

• Pound veal cutlets a few times with a meat mallet to tenderize, if desired. Beat egg with milk in a shallow bowl. Stir bread crumbs, parsley, garlic powder, salt, and black pepper in a separate bowl until well combined.
• Heat 2 tablespoons vegetable oil, or enough to cover the bottom of a skillet, over medium heat. Dip each cutlet in egg mixture and then in crumb mixture to coat. Fry the cutlets in the hot oil until browned, about 3 minutes on each side. Drain cutlets on paper towels.
• Heat 2 more tablespoons vegetable oil in the same skillet; cook and stir red bell peppers and onion in the hot oil until soft, about 8 minutes. Pour stewed tomatoes into vegetables and stir in water and sugar, dissolving sugar into the sauce. Bring to a boil, cover, and simmer for 30 minutes.
• Reduce heat to low. Place veal cutlets into the sauce, cover, and simmer until veal is very tender, about 30 more minutes.

Steps:

• Combine flour with salt and pepper.
• Coat veal cubes with flour.
• Saute the veal cubes in olive oil in dutch oven until lightly browned.
• Add additional oil if pot appears too dry.
• Add minced garlic and saute a few minutes to release the flavor of the garlic.
• Remove veal and garlic from pot.
• Add wine to pot, scraping up browned bits.
• Bring to boil and cook for a few minutes to reduce the wine by half.
• Add diced tomatoes and chicken broth to the pot.
• Bring to boil, while stirring.
• Return veal to pot, cover and simmer approx 1 hr or until veal is tender.
• Add peppers and onions, cover and simmer approx 30 minutes.
• Add mushrooms (if desired).
• Stir until heated.
• Serve in bowls wih crusty bread for dipping into the sauce.
• Entree is also excellent served over rice, pasta, or a side of mashed potatoes.

Steps:

• Select a dish large enough to hold the veal chops in a single layer. In the dish combine the lemon juice with one-fourth cup of olive oil, the garlic, salt and pepper and rosemary. Add the chops, turn them to coat all sides and allow to marinate for one-and-a-half hours, refrigerated.
• Preheat grill or broiler.
• Seed the peppers and cut them into inch-wide strips lengthwise. Brush with remaining olive oil and season with salt and pepper. A good way to do this is to place the peppers, oil and seasonings in a plastic bag and shake them.
• Start grilling the peppers. When they are just beginning to sear, place the chops on the grill and grill them over very hot coals to the desired degree of doneness. They should take eight to 10 minutes for medium. Remove the chops and the pepper strips as they are done and arrange them on a platter.
• Serve at once, hot, or within 30 minutes at room temperature.

Steps:

• Char peppers over gas flame or in broiler until blackened on all sides. Wrap in paper bag; let stand 10 minutes. Peel peppers. Cut lengthwise into quarters; seed and stem peppers. Trim edges of peppers to flatten all sides if necessary.
• Stir cream cheese and goat cheese in small bowl to blend.
• Butterfly veal by staring at 1 long side of veal and cutting horizontally to within 1 inch of opposite long side. Open veal as for book. Place large sheet of plastic wrap over cut surface of veal. Using meat pounder or rolling pin, pound veal to generous 1/2-inch even thickness, forming rectangle approximately 10 X 12 inches. Season with salt and pepper.
• Blanch arugula in saucepan of boiling water just until wilted, about 2 seconds. Drain; rinse with cold water. Drain well on paper towels; pat dry. Repeat blanching process with basil leaves. Overlap arugula leaves down center of veal, forming 2-inch-wide by 12-inch-long strip. Cover with half of bell peppers, skinned side down. Top with tomatoes, arranged in 2 rows.
• Set aside 1/4 cup cheese mixture for sauce. Spoon remaining cheese mixture in even log atop tomatoes. Arrange remaining bell peppers, skinned side up over cheese. Arrange blanched basil leaves over peppers.
• Fold 1 long side of veal over filling. Tightly roll up veal jelly roll style. Cover ends of veal roll with heavy-duty aluminum foil to enclose filling completely. Tie kitchen string around veal roll every 1 1/2 inches to maintain neat log shape. Wrap string lengthwise around veal roll to secure foil at ends, weaving string alternately under and over crosswise ties. Cover veal roll and reserved 1/4 cup cheese mixture separately; refrigerate until well chilled,at least 6 hours. (Can be prepared 1 day ahead. Keep refrigerated.)
• Preheat oven to 375°F. Melt butter in heavy large shallow roasting pan over medium-high heat. Season veal with salt and pepper. Place veal in pan and brown on all sides, turning frequently, about 10 minutes. Remove pan from heat; cool veal 15 minutes. Drape bacon slices over veal, tucking ends under veal.
• Roast veal until thermometer inserted into center of meat (not filling) registers 140°F, about 45 minutes. Transfer to work surface. Let stand 15 minutes.
• Combine broth and shallots in heavy medium saucepan. Boil over high heat until mixture is reduced to 1/2 cup, about 20 minutes. Whisk in lemon juice and capers. Reduce heat to low; gradually whisk in butter, then reserved 1/4 cup cheese mixture and parsley. Season sauce to taste with salt and pepper.
• To serve, remove bacon, string and foil from veal roast. Cut veal roast crosswise into even slices. Spoon a few tablespoons sauce onto each plate. Top with 2 veal slices.

Steps:

• Preheat oven to 350°F. Heat 2 tablespoons oil in heavy large ovenproof skillet over medium-high heat. Dredge veal in flour, shaking off excess. Add veal to skillet and cook until brown, stirring occasionally, about 5 minutes. Transfer veal to plate using slotted spoon. Heat remaining 2 tablespoons oil in same skillet. Add mushrooms, bell pepper, oregano, allspice and crushed red pepper to skillet. Sauté until mushrooms are just beginning to brown, about 3 minutes. Stir in Marsala and garlic and boil until skillet is almost dry, about 4 minutes. Add veal and any juices accumulated on plate to skillet. Mix in chicken broth and bring to boil. Cover and bake in oven until veal is very tender, about 1 hour. (Can be prepared 1 day ahead. Cover and refrigerate.)
• Transfer stew to stove and boil until liquid thickens to sauce to consistency, about 12 minutes. Serve with rice.