Veal and Peppers

Serves 6-8

1 large green bell pepper, washed, seeded and julienned
1 large red bell pepper, washed, seeded and julienned

1 large yellow bell pepper, washed, seeded and julienned

1.5 Tbsp olive oil

3 Tbsp butter or margarine

1 large onion, sliced paper-thin and chopped

10 to 12 oz semi-frozen veal cutlets, sliced thin and cut into ribbons

1/3 to 1 cup flour

1 cup broth, chicken, beef, or vegetable

2 Tbsp small capers, drained

3 Tbsp fresh Italian parsley, chopped

Dash of salt

Freshly ground black pepper

1 lb Fettuccia Riccia pasta (or Linguine)

Freshly grated Parmigiana cheese

1.   In a large skillet, heat oil and butter.  Add onion and sauté until softened, about 3 minutes. 

2.   Add peppers and sauté over medium-low heat for 10 minutes more.  Using tongs or a slotted spoon, remove peppers and onions to a plate. 

3.   Dredge meat in flour and add to hot skillet.  Cook for about 5 minutes, turning over to cover all sides. 

4.   Add stock, bring to a gentle boil, then reduce heat.  Add peppers, parsley, capers, dash of salt, and black pepper to taste. 

5.   Meanwhile, bring to boil a large pot of salted water.  Cook pasta for about 9 to 10 minutes, drain and place on a warm serving platter.   Pour veal and peppers over the top of pasta.  Serve with freshly grated cheese.  Enjoy!