Ingredients Jump to Instructions ↓

  1. 1 1/2 pounds veal slices (about 1/4 inch thick)

  2. 1/4 cup lemon juice

  3. 2 tablespoons olive oil

  4. 2 teaspoons grated lemon peel

  5. 2 garlic cloves, minced

  6. 1 teaspoon sugar

  7. 1 teaspoon salt

  8. 1 teaspoon paprika

  9. 1/2 teaspoon ground mustard

  10. 1/2 teaspoon ground nutmeg

  11. 1/2 cup all-purpose flour

  12. 6 tablespoons butter, divided

  13. 2 medium onions, sliced

  14. 2 medium sweet red peppers, julienned

  15. 1/2 pound fresh mushrooms, sliced

  16. 1 (14 1/2 ounce) can chicken broth

  17. 2 teaspoons cornstarch

  18. 2 teaspoons water

Instructions Jump to Ingredients ↑

  1. Place veal in a 13-in. x 9-in. x 2-in. dish; set aside. In a medium bowl, combine the lemon juice, oil, lemon peel, garlic, sugar, salt, paprika, mustard and nutmeg; reserve 2 tablespoons. Pour remaining marinade over veal. Let stand for 30 minutes at room temperature. Discard marinade from veal. Place flour in a shallow dish; coat veal with flour, shaking off excess. In a large skillet, brown veal slices, two at a time, in 4 tablespoons butter; set aside. In the same skillet, saute the onions, red peppers and mushrooms in remaining butter until tender, stirring to loosen browned bits. Stir in broth and reserved marinade; cover and simmer 10 minutes. Combine cornstarch and water until smooth. Stir into vegetable mixture. Bring to a boil; cook and stir for 2-3 minutes or until thickened. Add the veal; heat through.


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