Best 7 Veal And Peppers Recipes

VEAL AND BELL PEPPERS

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.

GRILLED VEAL CHOPS AND PEPPERS

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.

GRILLED VEAL CHOP WITH FINGERLINGS, MUSHROOMS AND CHERRY PEPPERS

Steps:

• Preheat the grill to medium.
• Season the veal chops generously with salt and let them sit for 15 to 20 minutes.
• Rub the chops with oil on both sides and arrange on the preheated grill on a very hot spot. After about 3 to 4 minutes, when the chops have developed lovely grill marks, rotate the chops 90 degrees to create the cross-hatch pattern. Cook the chops for an additional 3 to 4 minutes on that side and then repeat the process on the other side. This will cook the chops to about medium-rare. Remove the chops to a serving platter and set aside in a warm place to let the juices redistribute.
• While the chops are cooking, coat a large saute pan with extra-virgin olive oil and over medium heat add the garlic cloves.
• When the garlic has become golden brown and is very aromatic, remove and discard the garlic. It has fulfilled its garlic destiny. Add the potatoes, season with salt and brown the potatoes on each side. When the potatoes are brown on each side, add the mushrooms and season with salt. Saute the mushrooms for 5 to 7 minutes. When the mushrooms have become soft and aromatic, add in the cherry peppers and 2 to 3 tablespoons of the pepper vinegar (more if you like things REALLY spicy). Add the vinegar in baby steps, it can make things VERY spicy and there will not be any recovery. Check for seasoning and season with salt if needed (it will). Toss in the chives. Transfer the potato mixture to a serving bowl or platter and serve immediately with the veal chops drizzled with extra-virgin olive oil.
• Mouthwateringly spicy and delicious!

VEAL STEW WITH RED WINE AND PEPPERS

Steps:

• Toss veal with flour in medium bowl; shake off excess. Sprinkle veal with salt and pepper. Heat oil in heavy large pot over medium-high heat.
• Add garlic; sauté 1 minute. Discard garlic.
• Add butter to same pot and let melt. Working in batches, add veal to pot and sauté until brown, about 6 minutes per batch.
• Using slotted spoon, transfer veal to bowl. Add wine, tomatoes with juices and sage to pot, breaking up tomatoes with back of spoon and scraping up any browned bits.
• Return veal and any accumulated juices to pot; bring to boil. Reduce heat to medium-low, cover and simmer 30 minutes.
• Add bell peppers to stew; cover and simmer until veal and peppers are very tender, stirring frequently, about 50 minutes.
• Stir in capers. Season to taste with salt and pepper.
• (Can be made 1 day ahead. Cool slightly. Refrigerate until cold, then cover and keep chilled. Before serving, rewarm over medium heat, stirring often.).

VEAL LOIN STUFFED WITH BELL PEPPERS, GOAT CHEESE AND BASIL

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.

VEAL AND PEPPERS

Steps:

• Toss veal with flour in medium bowl; shake off excess. Sprinkle veal with salt and pepper. Heat oil in large pot over medium heat. Add garlic; saute' 1 minute. Discard garlic. Add butter to same pot and let melt. Working in batches, add veal to pot and saute' until brown, about 6 minutes per batch. Using slotted spoon, transfer veal to bowl. Add wine, tomatoes with juices, and sage to pot, breaking up tomatoes with back of spoon and scrapping up any browned bits. Return veal and any accumulated juices to pot; bring to boil. Reduce heat to medium-low, cover and simmer for 30 minutes. Add peppers to stew; cover and simmer until veal and peppers are very tender, stirring frequently, about 50 minutes. Stir in capers. Season to taste with salt and pepper.

SAUTEED VEAL WITH ROASTED PEPPERS AND ANCHOVY SAUCE

Steps:

• Make sauce:
• Preheat broiler.
• Quarter bell pepper lengthwise, discarding stem, seeds, and ribs. Put pepper, skin side up, on a rack of a broiler pan and broil about 2 inches from heat until skin is blistered and charred, 8 to 12 minutes.
• Transfer bell pepper to a bowl and let stand, covered, until cool enough to handle. Peel pepper.
• In a blender purée roasted pepper with remaining sauce ingredients until smooth and add salt to taste, Transfer sauce to a sauceboat.
• Put flour in a shallow dish. Pat veal cutlets dry and season with salt and pepper. Dredge cutlets in flour, shaking off excess. In a 12-inch non-stick skillet heat oil and butter over moderately high heat until foam subsides and sauté cutlets 1 minute on each side, or until golden and just cooked through.
• Serve veal with sauce.