| Level: | Easy |
| Total: | 30 min |
| Active: | 30 min |
| Yield: | 2 servings |
| Level: | Easy |
| Total: | 30 min |
| Active: | 30 min |
| 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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 2 servings |
| Calories | 638 |
| Total Fat | 42 g |
| Saturated Fat | 16 g |
| Carbohydrates | 11 g |
| Dietary Fiber | 2 g |
| Sugar | 3 g |
| Protein | 53 g |
| Cholesterol | 235 mg |
| Sodium | 939 mg |
| Serving Size | 1 of 2 servings |
| Calories | 638 |
| Total Fat | 42 g |
| Saturated Fat | 16 g |
| Carbohydrates | 11 g |
| Dietary Fiber | 2 g |
| Sugar | 3 g |
| Protein | 53 g |
| Cholesterol | 235 mg |
| Sodium | 939 mg |
Reviews
This is a “go-to” recipe for Italian dinner parties at my house. Multi layers of flavor, colorful, easy to prepare and fun for the guests to watch being cooked. Unable to get veal one time, I substituted chicken tenders prepared in the same way as the veal. A whole new dish, equally as delicious and less costly. I have also added escarole to the recipe with satisfying results. Finish with a chiffonade of fresh basil. Bon Appétit!
Great recipe. All the ingredients combine to produce a fantastic flavor. I make this once a week.
Fantastic recipe. I used hot banana peppers as a substitute for the other hot peppers (they were what I had in the kitchen) and the result was delicious. It also reheated well with the veal remaining tender. I will definitely be making this again!
Great flavor! I doubled the recipe to serve my family. We finished with some fresh parsley. Everyone loved this and we will be making it again.
great dish