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 hourhr
Total Time1 hourhr
Course: 45 - 60 Minutes to Table, Main Course - Chicken - Poultry, Main Course - Veal
Servings: 8servings
Author: Catherine Christiano
Ingredients
Peppers and Onions
1/4cupolive oil
2clovesgarlicpeeled and sliced
2cupsyellow or Vidalia onionspeeled and sliced lengthwise, 1/4" wide. Approximately 2 medium onions.
3green bell pepperscored, seeded, and sliced approximately 1/2 inch thick
3red bell pepperscored, seeded, and sliced approximately 1/2 inch thick
2tablespoonsred wine vinegar
1tablespoondried basil
1/2teaspoondried oregano
1/2teaspoonsalt
1/4teaspoonground black pepper
Meat
1/3cupall-purpose flour
salt and pepper to taste
3tablespoonsbutter or margarine
2 1/2poundsveal cutlets or boneless chicken breastscut 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.