Name: Veal Giuseppe
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 2 servings
Ingredients: Olive oil, for drizzling; Flour, for coating; Salt and freshly ground black pepper; Salt and freshly ground black pepper; Four 4-ounce thinly sliced veal fillets, pounded thin; 3 ounces spicy Italian sausage, cooked and sliced; 1 ounce diced red onions; 1 ounce sliced cherry peppers; 1 ounce diced roasted red sweet peppers; 1 tablespoon capers; 1 teaspoon minced garlic; 5 pitted kalamata olives, halved; 1/2 cup chicken stock; 1 tablespoon butter

Directions

Drizzle some olive oil in a pan set over medium heat. Dip the veal in some flour, then place in the hot oil. Sprinkle the veal with salt and pepper and cook until golden brown, about 2 minutes. Flip the veal and add the cooked sausage, onions, cherry peppers, sweet peppers, capers, garlic and olives. Add the chicken stock and butter, and cook until the sauce reduces, 4 to 5 minutes. Plate the veal with some sauce and serve.

Cook’s Note

To pound the veal, cover with plastic wrap and pound lightly to avoid tearing the meat. If you do not have a meat mallet, use the bottom of a frying pan.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Veal Giuseppe

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