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La Riviera's Vitello Peperonata 

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Vitello Peperonata
Tom Fitzmorris

”La Riviera's  founder Goffredo Fraccaro pioneered
first-class Italian dining in New Orleans..."

Serves four

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

1. Heat 2 tablespoons of the olive oil in a skillet over medium high heat.
Meanwhile, sprinkle the veal slices very lightly with seasoned flour.
Sauté the veal for about a minute on each side. Remove and
keep warm.
2. In the same skillet, add the remaining olive oil and in it sauté the onions, garlic, and crushed red pepper until the vegetables are just tender - three
to five minutes.
3. Add the tomatoes, the juice from the tomatoes, the bell peppers and the bay leaf. Bring the pan to a boil, stirring lightly. Cook for five to seven minutes, until the peppers have begun to turn tender. Add the oregano,
salt, butter, and white wine, and remove from the heat.
4. 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.

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