Any leftover sauce from this recipe would be delicious served with boiled new potatoes or crudités. The sauce keeps 4 days, chilled and covered.
Can be prepared in 45 minutes or less.
Recipe information
Yield
Serves 2
Ingredients
For sauce
Preparation
Make sauce:
Step 1
Preheat broiler.
Step 2
Quarter bell pepper lengthwise, discarding stem, seeds, and ribs. Put pepper, skin side up, on a rack of a broiler pan and broil about 2 inches from heat until skin is blistered and charred, 8 to 12 minutes.
Step 3
Transfer bell pepper to a bowl and let stand, covered, until cool enough to handle. Peel pepper.
Step 4
In a blender purée roasted pepper with remaining sauce ingredients until smooth and add salt to taste, Transfer sauce to a sauceboat.
Step 5
Put flour in a shallow dish. Pat veal cutlets dry and season with salt and pepper. Dredge cutlets in flour, shaking off excess. In a 12-inch non-stick skillet heat oil and butter over moderately high heat until foam subsides and sauté cutlets 1 minute on each side, or until golden and just cooked through.
Step 6
Serve veal with sauce.
