Recipe courtesy of Paravicini's Italian Bistro
Episode: Isle-talian
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Veal Giuseppe
Total:
30 min
Active:
30 min
Yield:
2 servings
Level:
Easy
Total:
30 min
Active:
30 min
Yield:
2 servings
Level:
Easy

Ingredients

Directions

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.

Cook's Note

To pound the veal, cover with plastic wrap and pound lightly to avoid tearing the meat. If you do not have a meat mallet, use the bottom of a frying pan.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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