VEAL CUTLET WITH RED PEPPERS

Veal Cutlet with Red Peppers image

I've made this for many guests over the years, and they all tell me how much they enjoy it. It's very pretty with red bell pepper. -Karen Johnson

Provided by Taste of Home

Categories Dinner

Time 1h

Yield 6 servings.

Number Of Ingredients 18

Ingredients

1-1/2 pounds veal cutlets (about 1/4 inch thick)
1/4 cup lemon juice
2 tablespoons olive oil
2 teaspoons grated lemon zest
2 garlic cloves, minced
1 teaspoon sugar
1 teaspoon salt
1 teaspoon paprika
1/2 teaspoon ground mustard
1/2 teaspoon ground nutmeg
1/2 cup all-purpose flour
6 tablespoons butter, divided
2 medium onions, sliced
2 medium sweet red peppers, julienned
1/2 pound fresh mushrooms, sliced
1 can (14-1/2 ounces) chicken broth
2 teaspoons cornstarch
2 teaspoons water

Steps:

Place veal in a 13x9-in. dish; set aside. In a medium bowl, combine the lemon juice, oil, lemon zest, garlic, sugar, salt, paprika, mustard and nutmeg; reserve 2 tablespoons. Pour remaining marinade over veal. Let stand for 30 minutes at room temperature., Discard marinade from veal. Place flour in a shallow dish; coat veal with flour, shaking off excess. In a large skillet, brown veal slices, two at a time, in 4 tablespoons butter; set aside. , In the same skillet, saute the onions, red peppers and mushrooms in remaining butter until tender, stirring to loosen browned bits. Stir in broth and reserved marinade; cover and simmer 10 minutes., Combine cornstarch and water until smooth. Stir into vegetable mixture. Bring to a boil; cook and stir for 2-3 minutes or until thickened. Add the veal; heat through.

Nutrition Facts : Calories 413 calories, Fat 27g fat (12g saturated fat), Cholesterol 105mg cholesterol, Sodium 826mg sodium, Carbohydrate 20g carbohydrate (7g sugars, Fiber 3g fiber), Protein 23g protein.