← Back to Search Results
sauteeing Spanish
Veal with Chorizo and Green Peppers Recipe-2861

Photo by: Joseph De Leo
Comments: 0


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


  • 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


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.


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%)
571mg (24%)
14g (22%)
5g (23%)
146mg (49%)
8mcg RAE (0%)
27mg (45%)
24mg (2%)
2mg (11%)

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

parents-need-to-eat-too Parents Need to Eat Too
by Debbie Koenig
spice Spice
by Ana Sortun
mexican-everyday Mexican Everyday
by Rick Bayless
lucindas-authentic-jamaican-kitchen Lucinda's Authentic Jamaica...
by Lucinda Scala Quinn
the-whole-beast-nose-to-tail-eating The Whole Beast: Nose to Ta...
by Fergus Henderson
lidias-italy Lidia's Italy
by Lidia Bastianich
salmon-a-cookbook Salmon: A Cookbook
by Diane Morgan
food-to-live-by Food to Live By
by Myra Goodman
ham-an-obsession-with-the-hindquarter Ham: An Obsession with the ...
by Bruce Weinstein, Mark Scarbrough
ice-creams-and-sorbets-cool-recipes Ice Creams and Sorbets: Coo...
by Lou Seibert Pappas
flavor Flavor
by Rocco DiSpirito
the-gourmet-cookbook The Gourmet Cookbook
by Ruth Reichl
unforgettable-desserts Unforgettable Desserts
by Dede Wilson
julias-kitchen-wisdom Julia's Kitchen Wisdom
by Julia Child
the-country-cooking-of-ireland The Country Cooking of Ireland
by Colman Andrews
rosas-new-mexican-table-friendly-recipes-for-festive-meals Rosa's New Mexican Table: F...
by Roberto Santibanez
big-fat-cookies Big Fat Cookies
by Elinor Klivans

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?