Veal & Red Peppers (ala Mary Jo)

This is one of my favorite dishes, this is  a combination of several  of my favorite veal recipes (scallopine, piccata, & francecsa).Truthfully, this is sooo good that I never order veal in a restaurant any more.

You will need:

1 1/2 cup chicken stock (see above)

1 1/2 cup white wine – (I use my favorite chardonnay)

4 tbs olive oil

2 lg red peppers

1 cup mushrooms (preferably portabella)

2 to 3 shallots

2 garlic cloves (pressed and squeezed)

2 tbs butter (the real thing)

1/2 cup flour

1/2 cup freshly grated parmesan cheese

1 tbs parsley

1/2 tsp rosemary

1/2 tsp basil

1/2 tsp thyme

1 tsp sea salt

pepper (to taste)

The Prep:

Clean & Julienne the red peppers

Sauté red peppers in olive oil & set aside

Sauté mushrooms in olive oil & set aside

Sauté shallots in olive oil & set aside

Sautégarlic in olive oil & set aside

Mix flour, parmesan cheese, salt & pepper together in a medium size bowl

Tenderize the veal

Coat veal with wine, then dip into flour combination

Heat olive oil in pan & add butter

Saute veal in pan, cook each side three to four minutes over a medium high heat

Place veal in a baking dish and keep warm in the oven (about 275)

To make the sauce to pour over veal:

Add 3/4 cups wine to pan to deglaze

Add peppers, mushrooms, shallots, garlic, chicken stock and remaining wine

Sauté for 2 – 3 minutes over medium heat.

Thicken to desired consistency by alternating adding flour and cheese to pan

Pour over veal , & serve with pasta, rice, and salad.

Enjoy

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