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sauteeing Spanish
Veal with Chorizo and Green Peppers

Photo by: Joseph De Leo
Comments: 0
 

Recipe

Ternera a la Extremena

For some reason, this veal dish seems to appear on the menu of every Spanish restaurant in New York City and is very popular among the public.

Yield: Serves 4

Ingredients

  • 1½ pounds veal cutlets, sliced thin
  • Coarse salt
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 1 clove garlic, minced
  • 1 green pepper, finely chopped
  • 1 chorizo sausage (2 ounces), thinly sliced
  • 6 tablespoons dry (fino) sherry
  • 6 tablespoons chicken broth
  • 2 tablespoons tomato sauce
  • ½ teaspoon thyme
  • 1 bay leaf
  • Freshly ground pepper

Directions

Sprinkle the cutlets on both sides with salt. Heat the oil in a large, shallow casserole. Brown the cutlets over high heat and remove them to a warm platter. Reduce the heat and sauté the onion, garlic, and green pepper for 5 minutes. Add the chorizo and cook 2 minutes more. Stir in the sherry, chicken broth, tomato sauce, thyme, bay leaf, salt, and pepper. Return the cutlets, spoon some sauce over them. Cover and cook slowly 15 minutes.

Notes

Serve with a green salad and a full-bodied red wine like Viña Real.


© 1979, 1980, 1981, 1982 Penelope Casas
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 1/8 teaspoon added salt per serving.

356kcal (18%)
24mg (2%)
27mg (45%)
8mcg RAE (0%)
848mg
57mg
40g
3g
1g
8g
146mg (49%)
652mg (27%)
5g (23%)
14g (22%)
2mg (11%)
 

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