Veal and Bell Peppers
Savor the vibrant flavors of Italy with this hearty Veal and Bell Peppers recipe, a colorful medley of tender veal cutlets and sweet, sautéed bell peppers nestled in a rich tomato-based sauce. This one-pan dish is seasoned with dried oregano and fresh parsley to infuse classic Mediterranean aromas, while a splash of broth adds depth to the sauce. Perfect for weeknight dinners or elegant gatherings, it takes just 50 minutes from start to finish and pairs beautifully with rice, pasta, or fresh crusty bread to soak up every luscious bite. Garnish with a squeeze of lemon for a bright, zesty finish and bring a burst of warmth to your dining table.
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Recipe Information
Ingredients
- 1 lb Veal cutlets
- 0.5 cup All-purpose flour
- 1 tsp Salt
- 0.5 tsp Ground black pepper
- 3 tbsp Olive oil
- 2 tbsp Unsalted butter
- 1 medium Yellow onion, diced
- 2 cloves Garlic cloves, minced
- 1 large Red bell pepper, sliced
- 1 large Yellow bell pepper, sliced
- 1 large Green bell pepper, sliced
- 1 cup Crushed tomatoes
- 0.5 cup Chicken or beef broth
- 1 tsp Dried oregano
- 2 tbsp Fresh parsley, chopped
- 4 pieces Lemon wedges (optional, for serving)
Instructions
Season the veal cutlets on both sides with salt and ground black pepper.
Dredge the veal in the all-purpose flour, shaking off any excess.
Heat 2 tablespoons of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.
Add the veal cutlets to the skillet and sear for 2-3 minutes per side, or until golden brown. Remove the veal and set aside.
In the same skillet, heat the remaining 1 tablespoon of olive oil and 1 tablespoon of butter.
Add the diced onion and cook for 2-3 minutes, or until softened.
Stir in the minced garlic and cook for 30 seconds, until fragrant.
Add the sliced red, yellow, and green bell peppers, and sauté for 5-7 minutes, until they begin to soften.
Pour in the crushed tomatoes and chicken or beef broth, then stir in the dried oregano.
Return the veal cutlets to the skillet, nestling them into the sauce.
Reduce the heat to low and cover the skillet. Simmer for 15 minutes, allowing the flavors to meld and the veal to cook through.
Remove the skillet from heat and sprinkle the dish with chopped fresh parsley.
Serve hot with lemon wedges on the side, if desired. This dish pairs well with rice, pasta, or crusty bread.
Nutrition Facts
Calories |
2096 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 110.0 g | 141% | |
| Saturated Fat | 37.1 g | 186% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 692 mg | 231% | |
| Sodium | 3302 mg | 144% | |
| Total Carbohydrate | 103.5 g | 38% | |
| Dietary Fiber | 18.1 g | 65% | |
| Total Sugars | 31.3 g | ||
| Protein | 177.0 g | 354% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 290 mg | 22% | |
| Iron | 15.2 mg | 84% | |
| Potassium | 3620 mg | 77% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
