Best 10 Sauteed Veal With Roasted Peppers And Anchovy Sauce Recipes

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Sauteed veal with roasted peppers and anchovy sauce is a classic Italian dish that combines the flavors of tender veal, sweet roasted peppers, and a savory anchovy sauce. This dish is typically prepared with thin slices of veal that are dredged in flour, browned in a skillet, and then cooked in a flavorful sauce made with roasted peppers, anchovies, capers, and white wine. The result is a delicious and elegant dish that's perfect for a special occasion or a romantic dinner at home.

Let's cook with our recipes!

VEAL SAUTé



Veal Sauté image

If your French is good, you can tell your delighted dinner guests they are having sauté de veau. Simply put, it's plain delicious.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h

Yield 4

Number Of Ingredients 13

1 pound veal round steak, 1/2 inch thick
2 tablespoons Gold Medal™ all-purpose flour
1/2 teaspoon paprika
1/4 teaspoon salt
1/8 teaspoon pepper
2 teaspoons olive or vegetable oil
1/2 cup dry white wine or Progresso™ chicken broth (from 32-ounce carton)
1/4 cup water
1 teaspoon chopped fresh rosemary leaves or 1/4 teaspoon dried rosemary leaves
1/4 teaspoon salt
3/4 cup peeled pearl onions (4 ounces)
2 medium carrots, cut into julienne strips
Chopped fresh parsley, if desired

Steps:

  • Remove fat from veal. Cut veal into 4 serving pieces.
  • Mix flour, paprika, 1/4 teaspoon salt and the pepper. Coat veal with flour mixture. Flatten between sheets of plastic wrap or waxed paper with a meat mallet to 1/4-inch thickness.
  • Heat oil in 10-inch nonstick skillet over medium-high heat. Cook veal in oil, turning once, until brown; drain.
  • Add wine, water, rosemary, 1/4 teaspoon salt, the onions and carrots to veal in skillet. Heat to boiling; reduce heat. Cover and simmer about 45 minutes, adding water if necessary, until veal and vegetables are tender. Place veal and vegetables on platter; pour pan drippings over top. Sprinkle with parsley.

Nutrition Facts : Calories 165, Carbohydrate 8 g, Cholesterol 75 mg, Fiber 1 g, Protein 19 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 500 mg

VEAL SCALLOPINI IN A SWEET RED PEPPER SAUCE



Veal Scallopini in a Sweet Red Pepper Sauce image

This recipe has been in the family for generations. The meat is so tender and with the red pepper sauce, is so flavorful you'll want to make it at least once a week! I love serving this with a spring mix salad with a balsamic vinaigrette. Instead of scallopini, you can use veal cutlets and sometimes beef cutlets. The beef cutlets would take another 10 minutes longer cooking with the sauce.

Provided by CucinaItaliana

Categories     World Cuisine Recipes     European     Italian

Time 1h40m

Yield 6

Number Of Ingredients 14

1 ½ pounds veal cutlets
1 egg
2 tablespoons milk
1 cup seasoned dry bread crumbs
1 tablespoon chopped fresh parsley
1 teaspoon garlic powder
½ teaspoon salt
½ teaspoon ground black pepper
vegetable oil for frying, or as needed - divided
2 red bell peppers, sliced
1 onion, chopped
1 (14.5 ounce) can stewed tomatoes
1 cup water
1 tablespoon white sugar

Steps:

  • Pound veal cutlets a few times with a meat mallet to tenderize, if desired. Beat egg with milk in a shallow bowl. Stir bread crumbs, parsley, garlic powder, salt, and black pepper in a separate bowl until well combined.
  • Heat 2 tablespoons vegetable oil, or enough to cover the bottom of a skillet, over medium heat. Dip each cutlet in egg mixture and then in crumb mixture to coat. Fry the cutlets in the hot oil until browned, about 3 minutes on each side. Drain cutlets on paper towels.
  • Heat 2 more tablespoons vegetable oil in the same skillet; cook and stir red bell peppers and onion in the hot oil until soft, about 8 minutes. Pour stewed tomatoes into vegetables and stir in water and sugar, dissolving sugar into the sauce. Bring to a boil, cover, and simmer for 30 minutes.
  • Reduce heat to low. Place veal cutlets into the sauce, cover, and simmer until veal is very tender, about 30 more minutes.

Nutrition Facts : Calories 238.4 calories, Carbohydrate 26.7 g, Cholesterol 90.5 mg, Fat 6.6 g, Fiber 3.2 g, Protein 18.3 g, SaturatedFat 2 g, Sodium 764.2 mg, Sugar 9.2 g

VEAL CHOPS WITH PEPPERS



Veal Chops with Peppers image

From the Great Big Food Show

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 9

4 (1 1/2 inch thick) cut bone-in veal chops
Salt and pepper
3 tablespoons extra-virgin olive oil, 3 turns of the pan
4 cloves garlic, smashed away from skins
3 cubanelle Italian sweet peppers, sliced
1/2 cup dry white wine
2 hot cherry peppers, chopped
2 to 3 tablespoons juice from pepper jar, a splash
Chopped flat-leaf parsley, for garnish

Steps:

  • Heat a skillet with oven safe handle over medium high heat. Preheat oven to 375 degrees F.
  • Season the chops with salt and pepper. To the hot skillet, add 2 tablespoons extra-virgin olive oil, 2 turns of the pan, then the chops. Brown the veal for 2 minutes on each side, transfer from the pan to a plate. Add another tablespoon extra-virgin olive oil to the pan, then the garlic and sweet peppers. Cook garlic and sweet peppers 3 to 5 minutes to soften, then add the wine to the pan. Return the chops to the pan with the peppers and transfer the pan to the oven. Cook the chops and peppers 12 to 15 minutes until juices run clear near the bone. Remove the pan from oven and add hot peppers and a splash of pepper juice. Transfer chops to a serving platter. Spoon juices and peppers evenly over the chops and garnish with parsley.

CALAMARI, TOMATO AND BELL PEPPER SAUTE WITH ANCHOVIES AND CAPERS



Calamari, Tomato and Bell Pepper Saute with Anchovies and Capers image

Provided by Food Network

Categories     main-dish

Time 25m

Yield 3 to 4 servings

Number Of Ingredients 13

4 tablespoons olive oil
2 shallots, minced
1 yellow bell pepper, cut into strips
2 cups drained chopped tomatoes
2 cloves garlic, minced
1 teaspoon minced fresh thyme
Salt and pepper
2 pounds whole small squid, cleaned and cut into rings
3 to 4 anchovy fillets, minced
1 tablespoon drained and minced capers
6 pitted black olives, chopped
3 tablespoons minced fresh parsley
12 ounces cooked and drained pasta

Steps:

  • In a large skillet set over moderate heat, heat the oil until it is hot. Add the shallots and cook them, stirring, 2 minutes. Add the bell pepper and cook it, stirring occasionally, for 3 minutes, or until softened. Add the tomatoes, garlic, thyme, salt and pepper and simmer the mixture, stirring occasionally, for 5 minutes. Add the squid and cook, stirring for 1 to 2 minutes, or until it is white. Add the anchovy fillets, capers and black olives and cook the mixture, stirring, for 2 to 3 minutes more. Stir in parsley. Transfer the pasta to a serving dish, add the sauce and toss to combine.

SAUTEED VEAL WITH ROASTED PEPPERS AND ANCHOVY SAUCE



Sauteed Veal with Roasted Peppers and Anchovy Sauce image

Categories     Blender     Fish     Broil     Sauté     Quick & Easy     Veal     Bell Pepper     Winter     Gourmet

Yield Serves 2

Number Of Ingredients 11

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

Steps:

  • Make sauce:
  • Preheat broiler.
  • 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.
  • Transfer bell pepper to a bowl and let stand, covered, until cool enough to handle. Peel pepper.
  • In a blender purée roasted pepper with remaining sauce ingredients until smooth and add salt to taste, Transfer sauce to a sauceboat.
  • 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.
  • Serve veal with sauce.

ANCHOVY FENNEL TOASTS WITH ROASTED RED PEPPERS



Anchovy Fennel Toasts with Roasted Red Peppers image

Categories     Fish     Vegetable     Broil     Roast     Bell Pepper     Healthy     Gourmet

Yield Makes 24 hors d'oeuvres

Number Of Ingredients 9

2 small red bell peppers (3/4 lb total)
2 1/2 teaspoons fennel seeds
1 stick (1/2 cup) unsalted butter, softened
6 to 9 flat anchovy fillets (from a 2-oz can), patted dry and minced
1 teaspoon fresh lemon juice
1/2 teaspoon black pepper
24 (1/4-inch-thick) diagonal slices of baguette
Special Equipment
an electric coffee/spice grinder or a mortar and pestle

Steps:

  • Roast bell peppers on racks of gas burners over high heat, turning with tongs, until skins are blackened, 10 to 12 minutes. Transfer to a large bowl and cover tightly with plastic wrap, then let steam, covered, about 20 minutes.
  • When peppers are cool enough to handle, peel, then halve lengthwise, discarding stems and seeds. Cut peppers lengthwise into 3/4-inch-wide strips.
  • Toast fennel seeds in a dry small heavy skillet over moderately low heat, shaking skillet frequently, until lightly browned, 3 to 4 minutes, then transfer to a bowl and cool. Finely grind fennel seeds in grinder, then stir into butter along with anchovies, lemon juice, and pepper until combined well.
  • Preheat broiler.
  • Broil baguette slices in a large shallow baking pan (18 by 12 inches) 3 to 4 inches from heat until golden, about 1 minute. Turn slices over and spread generously with anchovy butter. Broil toasts until butter is golden and bubbling, about 1 minute, then transfer to a platter. Top with bell pepper strips.

ROASTED RED PEPPER, GARLIC AND ANCHOVY APPETIZER



Roasted Red Pepper, Garlic and Anchovy Appetizer image

Make and share this Roasted Red Pepper, Garlic and Anchovy Appetizer recipe from Food.com.

Provided by Crazy Chef Bob

Categories     Peppers

Time 5m

Yield 3-4 , 3-4 serving(s)

Number Of Ingredients 4

1 (12 ounce) jar roasted red peppers
6 -12 canned anchovy fillets
finely minced garlic
extra virgin olive oil

Steps:

  • place roasted red peppers on plate.
  • place 2-3 anchovy fillets on peppers( more if desired).
  • add desired amount of minced garlic( jarred is best).
  • add extra virgin oil as desired.
  • enjoy the great combination of flavors.
  • guaranteed to come back for more!

Nutrition Facts : Calories 37.2, Fat 1.1, SaturatedFat 0.2, Cholesterol 6.8, Sodium 1846, Carbohydrate 4.4, Fiber 1.4, Protein 3.2

PEPPERS AND ANCHOVIES



Peppers And Anchovies image

Provided by Mark Bittman

Categories     quick, salads and dressings, side dish

Time 5m

Yield 4 or more servings

Number Of Ingredients 6

4 roasted red or yellow bell peppers, peeled, stemmed and seeded
Salt and freshly ground black pepper
Anchovy fillets, rinsed if salted
Extra virgin olive oil to taste
Lemon juice or balsamic vinegar (optional)
About 1 teaspoon capers (optional)

Steps:

  • Cut peppers in large strips, and sprinkle with salt and pepper. Top each with an anchovy fillet. Drizzle with olive oil and optional lemon juice or vinegar. Serve on rounds of bread with capers, if you like.

ROASTED VEAL CHOPS WITH LEMON ANCHOVY AIOLI



Roasted Veal Chops With Lemon Anchovy Aioli image

Serve with green beans and sauteed potatoes. Put a small dab of the sauce beside the chop and pass the rest separately. Anchovies enhance the taste of veal

Provided by Abby Girl

Categories     Veal

Time 45m

Yield 4 serving(s)

Number Of Ingredients 14

1 teaspoon Dijon mustard
4 veal chops, french cut
1 tablespoon thyme
salt
black pepper
2 tablespoons olive oil
1 teaspoon garlic, crushed
1 teaspoon anchovy fillet, minced
1/2 cup mayonnaise
2 teaspoons lemon juice
1 tablespoon thyme, chopped
salt
pepper
2 tablespoons whipping cream

Steps:

  • Spread mustard over the chops and sprinkle with thyme. Marinate for 1 hour, Season with salt and cracked pepper.
  • Preheat oven to 450.
  • Heat oil in an ovenproof skillet on medium high heat. Sear chops about 2 minutes per side. Place skillet in oven and bake for 10 - 12 minutes or until chops are just pink inside.
  • Aioli: combine garlic, anchovies, mayonnaise, lemon juice and thyme, Season with salt and pepper, Stir in whipping cream. Serve beside the veal chop.

Nutrition Facts : Calories 203.2, Fat 19.4, SaturatedFat 4.1, Cholesterol 17.9, Sodium 226, Carbohydrate 7.9, Fiber 0.1, Sugar 2, Protein 0.6

VEAL CHOPS WITH ANCHOVY SAUCE



Veal Chops With Anchovy Sauce image

Provided by Moira Hodgson

Categories     dinner, easy, quick, main course

Time 30m

Yield 4 servings

Number Of Ingredients 8

4 large veal chops
Flour for dredging
2 tablespoons vegetable oil
1 clove garlic, minced
2 tablespoons butter
4 slices flat anchovy, chopped
2 tablespoons parsley, chopped
Coarse salt and freshly ground pepper

Steps:

  • Wipe the chops dry with paper towels. Dredge with flour.
  • Use two frying pans large enough to hold two chops each comfortably. Heat the oil in each one and fry the chops, turning once, for about seven minutes on each side, or until the outside is brown and the inside pink and juicy.
  • Meanwhile, in a small pan, saute the garlic in the butter until golden but not browned. Stir in the anchovy and parsley and cook for two minutes. Turn off heat and keep warm.
  • When the chops are ready, place them on individual heated plates and spoon some anchovy sauce on each one.

Tips:

  • Choose high-quality veal: Opt for veal from reputable sources to ensure tenderness and flavor.
  • Slice the veal thinly: This will help it cook quickly and evenly.
  • Use a well-seasoned pan: A well-seasoned pan will help prevent the veal from sticking.
  • Sear the veal in small batches: This will prevent the pan from becoming overcrowded and ensure even cooking.
  • Cook the veal until it is cooked through but still slightly pink in the center: Overcooking will make the veal tough.
  • Make sure the roasted peppers are tender: If they are not, they will be difficult to eat.
  • Use a flavorful anchovy sauce: The anchovy sauce will add a rich, savory flavor to the dish.
  • Serve the veal immediately with the roasted peppers and anchovy sauce: This dish is best enjoyed when served hot.

Conclusion:

This sautéed veal with roasted peppers and anchovy sauce is a delicious and easy-to-make dish that is perfect for any occasion. The veal is tender and flavorful, the roasted peppers add a touch of sweetness, and the anchovy sauce brings it all together with its rich, savory flavor. This dish is sure to impress your guests, and it is also a great way to use up leftover veal.

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