Scaloppine di Vitello con Peperoncini

Sautéed Veal with Roasted Red Peppers

Preparation info

  • Serves

    4

    • Difficulty

      Medium

Appears in

The Mediterranean Kitchen

By Joyce Goldstein

Published 1998

  • About

Half a pound of meat per person seems like a lot but it shrinks considerably when pounded and sautéed and just doesn’t look like much. The sauce sounds very rich, but the richness is cut by lemon zest. You can increase the amount of pasta if you want to stay with a smaller meat portion. You may also omit the anchovy, but the sauce will not have that wonderful subtle flavor that only anchovy can impart.

Ingredients

Method