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Information

Course: main course
Total time: under 1 hour
Skill level: Easy
Cost: Splurge
Yield: Serves 4
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Notes

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.

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.

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Nutritional Information

Nutrients per serving

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%)