Veal Chops with Capsicum or Nodini di Vitello ai Peperoni



Serves 4 and will take 45 minutes to prepare. Serve with steamed vegetables.

Ingredients
4 veal chops (the equivalent cut of T-bone steak), weighing about a 200 grams each
300 grams capsicum, of the color you prefer
2 tablespoons unsalted butter
1 tablespoon oil (preferably light olive) - extra for preparing capsicums
flour
1/2 cup dry white wine, in which 1 teaspoon tomato paste is dissolved
1/4 of a stock cube, crumbled
1 teaspoon minced parsley as garnish
salt

Instructions
Preheat your oven to 190° c.

Cut the capsicum 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 chops lightly and flour them, shaking them well to shake the excess flour free.
In a large frying pan heat the butter and oil, then brown the meat, turning it once and salting it lightly.
Sprinkle the capsicum strips over the meat, salt lightly again, and add the wine-and-tomato mixture.
As the liquid comes to a boil sprinkle the crumbled stock cube 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.

Compliments of your friendly Independent Butcher shop