VEAL WITH SHALLOTS & PEPPER

VEAL WITH SHALLOTS & PEPPER image

Categories Beef

Yield 2

Number Of Ingredients 9

1/2 pound veal scaloppini, sliced thin
1/2 cup flour
Salt and fresh ground black pepper
2 tablespoons olive oil
1 1/4 cups sherry or Marsala wine
1/2 medium size shallot, chopped finely
1 Italian, medium hot, frying pepper, de-seeded, and chopped finely
2 tablespoons unsalted butter, cut into bits
1 tablespoon fresh parsley, snipped

Steps:

Place veal between sheets of plastic wrap and pound thin with the smooth side of a wooden kitchen mallet. Should be evenly thin, about 1/8". Cut each piece in half. Pat veal dry with paper towels and dredge lightly through flour. Season both sides with salt and pepper, pressing into meat. Heat olive oil in large skillet. Add veal and sauté until brown on both sides. (Cook in two batches if necessary.) Remove veal and keep warm in oven. Add wine to skillet and deglaze over high heat loosening the entire residue on the bottom. Add chopped shallot and pepper. Stir and cook over high heat for one to two minutes. Add butter and melt. Return veal to skillet coating both sides of each veal slice with sauce. Sprinkle with parsley.