Veal Chops with Pepperoni
Nodini di Vitello ai Peperoni
4 veal chops (the equivalent
cut of T-bone steak), weighing about a half pound each
3/4 pound bell peppers, of the color you prefer
2 tablespoons unsalted butter
1 tablespoon olive oil
1/2 cup dry white wine, in which 1 teaspoon tomato paste is
1/4 of a bullion cube, crumbled
1 teaspoon minced parsley as garnish
Preheat your oven to 390° F.
Cut the peppers in two, removing the stems, ribs and seeds, wash them and dry
them, rub them inside and out with a little vegetable oil, and roast them for
about 20 minutes, or until tender. While they're still hot, peel off the skins
and cut them into short strips.
Trim the gristle and fat from the meat, pound the slices lightly and flour them,
shaking them well to shake the excess flour free. Place a skillet large enough
for the chops to lie flat side by side over a medium flame with the butter and
the olive oil. As soon as the fat is hot lightly brown the meat, turning it once
and salting it lightly. Sprinkle the pepper strips over the meat, salt lightly
again, and add the wine-and-tomato mixture. As the liquid comes to a boil
sprinkle the crumbled bullion over the pan to season the contents. Simmer the
contents for a few minutes, until the sauce is somewhat thickened, dust it with
the minced parsley, and serve it at once.
Serves 4 and will take 45 minutes to prepare.