Serves people

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Veal Peperonata


  • 1/4 cup extra-virgin olive oil
  • 8 slices baby white veal medallions, lightly pounded
  • 1/2 cup flour, seasoned with 2 Tbs. salt and a generous pinch of white pepper
  • 1/2 large white onion, chopped
  • 2 cloves garlic, chopped
  • 1/2 tsp. crushed red pepper
  • 1/4 cup dry white wine
  • 28-oz. can Italian plum tomatoes
  • 2 cups (total) red, green, and yellow bell pepper, sliced
  • 1 Tbs. fresh oregano, chopped
  • 1 bay leaf
  • 1/2 tsp. salt
  • 1/2 tsp. butter


Heat 2 Tbs. of the olive oil in a large, heavy skillet over medium high heat. Sprinkle the veal slices lightly with seasoned flour. Cook the veal for about a minute on each side. Remove and keep warm.

In the same skillet, heat the remaining olive oil and cook the onions, garlic, and crushed red pepper until the vegetables are just tender--three to five minutes. Add the white wine and stir to dissolve all the browned bits in the pan.

Crush the tomatoes by hand in the bowl. Add them to the pan along with all the juice. Also add the bell peppers and the bay leaf. Bring the pan to a boil, stirring lightly, and reduce the heat to a simmer. Cook for five to seven minutes, until the peppers have begun to turn tender. Add the oregano, salt, and butter, and remove from the heat.

Remove the bay leaf. Taste the sauce and add more salt and pepper, if necessary. Nap the sauce, along with lots of the peppers, over two slices of veal per person.