Escalopes de Veau aux Poivrons Rouge

This recipe dates from a wonderful holiday spent in Uzès in Provence. The path that I took to the town made its way across a meadow that was shoulder high with wild fennel. As I returned home with my shopping I would pick a few of the feathery leaves and the lime-yellow flowers to add to a salad or a new dish that I would create, one of which is this combination of veal escalopes with a piquant sauce of wine and red bell peppers.

As a variation on this dish you can replace the veal