Recipe courtesy of Michael Lomonaco
Roast Veal Breast with Peppers and Onions
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 676
- Total Fat
- 43
- Saturated Fat
- 15
- Carbohydrates
- 22
- Dietary Fiber
- 4
- Sugar
- 8
- Protein
- 42
- Cholesterol
- 161
- Sodium
- 1231
- Total: 2 hr 5 min
- Prep: 5 min
- Cook: 2 hr
Ingredients
1 veal breast with bones attached
Salt and pepper
1/4 cup olive oil
2 pounds cipollini or small white onions, peeled
2 red peppers, seeded and quartered
2 yellow peppers, seeded and quartered
1 cup white wine
Directions
- Trim any excess fat and gristle from the veal. Heat a large casserole on the stove top and add the olive oil. Season the veal well with salt and pepper and add to the hot casserole. Brown well on both sides turning only when fully caramelized. Remove the veal and set aside. Add the cipollini to the pot and brown well before adding the peppers. When the vegetables are well browned, put the veal back into the pot, add the wine. Reduce the heat to a simmer and cover with a tight fitting lid. Allow to cook for 1 1/2 to 2 hours, checking occasionally that the pot has not cooked dry. If it has, add some water to keep the pot moist throughout the cooking process. When cooked slice and serve with vegetables.;