Yes, you can make this dish without veal... just use pork or even turkey or soy if you are a vegetarian. I love this dish because its fast, frugal and delicious but that's because its brainy... like my mom and me.
For this dish you will need: either thin veal cutlets or you can use pork. Marinate in lemon juice about 20 minutes before cooking. After the marinate time has finished, pound each cutlet. Prepare a flour dip with herbs: rosemary, mint and oregano along with paprika and garlic powder.
Coat each piece front and back. Start a skillet with olive oil on high heat, lay in each coated cutlet. Brown in each side and then add 1/2 cup of roasted red pepper juice and about 1/4 cup of chopped roasted red pepper (from the jar). To that add 3 tbs of capers. Reduce heat and let simmer.
From time to time, add a bit of water so that the liquid is not consumed. And, also add a few pats of butter. Start pasta to boil. You can use either angel hair or pappardelle - wide egg noodle. When tender, drain and ladle onto a low lipped serving plate and top with cutlets and sauce.
...enjoy!
*Guest blogger ~ Mark
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