SAUTEED VEAL WITH ROASTED PEPPERS AND ANCHOVY SAUCE

Sauteed Veal with Roasted Peppers and Anchovy Sauce image

Yield Serves 2

Number Of Ingredients 11

Previous Next

For sauce
1 red bell pepper
1 garlic clove
4 flat anchovy fillets
a pinch cayenne
3 tablespoons olive oil
freshly ground black pepper to taste
all-purpose flour for dredging veal
two 1/4-inch-thick veal cutlets (about 10 ounces total), flattened between sheets of plastic wrap
1 tablespoon vegetable oil
1 tablespoon unsalted butter

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.