BONELESS CHICKEN BREASTS OR VEAL CUTLETS AND PEPPERS

Boneless Chicken Breasts or Veal Cutlets and Peppers

The peppers and onions in this recipe are cooked with Italian spices and vinegar, that makes the combination slightly sweet. The meat is pan fried. Serve with buttered pasta tossed with a liberal amount of Parmesan cheese for a complete meal.
Based on a recipe from The Good Housekeeping Illustrated Cookbook, Zoe Coulson, Hearst Books, New York, 1980, p 235.
Prep Time1 hr
Total Time1 hr
Course: 45 - 60 Minutes to Table, Main Course - Chicken - Poultry, Main Course - Veal
Servings: 8 servings
Author: Catherine Christiano

Ingredients

Peppers and Onions

  • 1/4 cup olive oil
  • 2 cloves garlic peeled and sliced
  • 2 cups yellow or Vidalia onions peeled and sliced lengthwise, 1/4" wide. Approximately 2 medium onions.
  • 3 green bell peppers cored, seeded, and sliced approximately 1/2 inch thick
  • 3 red bell peppers cored, seeded, and sliced approximately 1/2 inch thick
  • 2 tablespoons red wine vinegar
  • 1 tablespoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper

Meat

  • 1/3 cup all-purpose flour
  • salt and pepper to taste
  • 3 tablespoons butter or margarine
  • 2 1/2 pounds veal cutlets or boneless chicken breasts cut and pounded 1/4 inch thick, 8 cutlets or breast pieces

Instructions

Peppers and Onions

  • In 6-quart stock pot over medium-high heat, heat oil. Brown garlic then discard. Add sliced onions and peppers; cook 2 minutes, stirring to evenly coat with oil.
  • Stir in remaining ingredients. Reduce heat to medium; cover and cook 10 minutes, stirring occasionally, until peppers are tender.

Meat

  • While peppers are cooking, prepare meat. In a pie plate combine flour, salt, and pepper.
  • Place a 12-inch skillet on stove over medium-high heat. Melt butter or margarine. Coat meat on both sides with flour and arrange in one even layer in skillet. Cooking meat in two batches is probably necessary. Cook meat until lightly browned on both sides, adding more butter or margarine as necessary. Chicken should register 165° F in center with an instant read thermometer. As meat cooks, remove to platter lined with paper towels and keep warm.
  • Arrange meat with peppers and onions on a platter and serve immediately.