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Recipe Escalope Of Veal With Tomato And Peppers


Escalope Of Veal With Tomato And Peppers

Recipe yeld 4 servings

Ingredients

Pepper
Rooms
4 Tablespoons Olive Oil
100 G Butter
15 Cl Cream
4 Cloves Garlic
4 Tablespoons Dry White Wine
1 Onion
4 Small Green Peppers
8 Tomatoes
4 Cutlets Of Veal 150 G

Amount Per Serving Calories: 924


Method

Sprinkle generously with pepper scallops.
Peel the garlic and onion, chop finely.
Pre-heat two tablespoons oil in a frying pan, add 25 g of butter and when it melted, saute the garlic and onion from seven to ten minutes, stirring occasionally with a wooden spoon.
Meanwhile blanched tomatoes, let cool and peel them, cut them into four and remove the seeds and their vegetation water.
Wash the peppers, cut them in half, remove stem, seeds and white strands and cut into rings.
When the onion becomes transparent, add the tomatoes and peppers in the pan.
Add salt and pepper.
Let it cook for thirty minutes on low heat until the peppers seem translucent and tomatoes are pureed.
Then add the cream and 50 g of butter.
Meanwhile, the savory scallops, heat the remaining oil in a large pan, add the remaining butter and cook the cutlets for three minutes per side over medium heat.
Arrange on a serving platter and keep warm.
Pour white wine into the pan where you cooked the scallops.
bring to a boil and let it consume half over high heat.
incorporated into the liquid so reduced to the tomato sauce with peppers and then heated until the first boil, stirring.
Add salt and pepper and pour over scallops.
Serve immediately.
Suggested wine: Merlot Trentino.

Find recipes for Main Dishes based on Calf


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