Veal Giuseppe

Total Time:
30 min
15 min
15 min

2 servings

  • Olive oil, for drizzling
  • Flour, for coating
  • Salt and freshly ground black pepper
  • Four 4-ounce thinly sliced veal fillets, pounded thin
  • 3 ounces spicy Italian sausage, cooked and sliced
  • 1 ounce diced red onions
  • 1 ounce sliced cherry peppers
  • 1 ounce diced roasted red sweet peppers
  • 1 tablespoon capers
  • 1 teaspoon minced garlic
  • 5 pitted kalamata olives, halved
  • 1/2 cup chicken stock
  • 1 tablespoon butter
  • 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.

Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.

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.

View All

Cooking Tips
More Recipes and Ideas
Loading review filters...

    Not what you're looking for? Try:

    Grits and Grillades