Veal Milanese, Bella Costa's

By arthurlemay

Ingredients

• 4 veal cutlets (5-6 oz. ea.)
• Flour, for dredging
• 4 tablespoons butter
• 2 teaspoons, diced garlic
• 1 onion, chopped
• 1 green pepper, chopped
• 1 red pepper, chopped
• 1/4 cup sherry
• 1/2 cup veal or chicken stock
• 3 cups Marinara sauce

Details

Servings 4
Preparation time 15mins
Cooking time 60mins

Preparation

Step 1

With a meat mallet, pound the veal between two sheets of heavy plastic until thin. Dredge in the flour.

Heat the butter in a large saute pan. Saute the veal over medium-low heat until both sides are golden brown. remove the veal from the pan and set aside.

To the pan, add the garlic, onions and peppers. Saute until the vegetables are soft. Drain and discard any accumulated liquid. Add the sherry, stock and marinara sauce. Let simmer until the liquid is reduced by half.

Serve plain or with pasta.