Recipe for Veal Slices with Colorful Peppers
Veal Scallopini with Colorful Bell Peppers is a light and flavorful Mediterranean-inspired dish, enhanced by the addition of coarsely chopped toasted almonds for a crunchy twist. Perfect for a Mediterranean-flavored lunch with pleasant flavor and texture contrast.
Ingredients
- 600 g Veal topside slices
- 30 g Butter
- Bell peppers red fleshy
- Bell peppers green fleshy
- Basil fresh
- Parsley fresh
- Lemon juice
- Flour as needed
- White wine dry
- Olive oil extra virgin as needed
- Salt and pepper as needed
Instructions
- Begin by gently pounding the veal slices to make them tender.
- Prepare a marinade by mixing olive oil, chopped parsley, lemon juice, salt, and pepper in a large bowl.
- Immerse the slices in the marinade, ensuring they are well covered, and let them rest, occasionally turning them to flavor them evenly.
- Meanwhile, roast the bell peppers directly on the stovetop flame or under the grill until the skin turns black.
- Once cooled, remove the burnt skin by rubbing with a clean cloth and cut the peppers in half to remove seeds and internal filaments.
- Cut the peppers into thin strips and set aside.
- Heat the butter and a little oil in a large saucepan until the fat is hot but not smoking.
- Drain the slices from the marinade, lightly coat them in flour to seal in the juices, and place them in the saucepan to brown on both sides over high heat.
- Deglaze with the white wine, allowing it to evaporate, then reduce the heat and add the pepper strips.
- Sauté the peppers with the meat, adding a little water or hot broth if necessary, and finish cooking, stirring occasionally.
- Before serving, sprinkle the dish with chopped fresh basil.
Notes
To add a crunchy touch to the dish, sprinkle coarsely chopped toasted almonds over the slices before serving.