Sauteed Veal with Roasted Peppers and Anchovy Sauce

Ingredients

  • 1 tablespoon unsalted butter
  • 1 tablespoon vegetable oil
  • two ¼-inch-thick veal cutlets (about 10 ounces total), flattened between sheets of plastic wrap
  • all-purpose flour for dredging veal
  • a pinch cayenne
  • freshly ground black pepper to taste
  • 3 tablespoons olive oil
  • + 3 more ingredients
    • 4 flat anchovy fillets
    • 1 garlic clove
    • 1 red bell pepper

1. Make sauce: Preheat broiler. 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. 3. Transfer bell pepper to a bowl and let stand, co...

View full recipe at SpringPad

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