- Course: Main Course
- Skill Level: Easy
- Cost: Splurge
- Favorited: 8 Times
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.
- 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 is based on 1/8 teaspoon added salt per serving.