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Costata di Vitello al Provinciale -- Provincial Style Veal Chops

0:30 prep
1:00 total

Veal and Peppers like you had at those old fashioned Italian Festivals


prep 0:30       total 1:00




2 lbs. (4) lean Loin Veal Chops
4 tbsp. butter
1 tsp. salt
1/4 tsp. black pepper
1/2 cup beef stock or
1/4 tsp. thyme
1/4 tsp. rosemary
4 tbsp. dryt white wine mixed with 2 tbsp. tomato paste or
Pepper & Onion Mixture
1-1/2 cup green peppern, diced
1 sm. onion, diced
4 tbsp. olive oil
Salt and Pepper to taste
1 clove garlic, minced


Begin by cooking off the pepper and onion. Saute them in the olive oil until they are soft and nicely browned. Then add the seasonings and cover. Cook for about 5 minutes more. Remove from pan and hold in reserve.

In the same large skillet melt the butter and then brown the veal chops in that melted butter. Brown on both sides. Remove to a plate and reserve. In the same skillet add the salt, pepper, bullion, thyme, rosemary, white wine and tomato paste. Heat slightly and return the veal chops to the skillet. Cover and cook gently for about 15-20 minutes.

Add the pepper/onion mixture and cover again. Cook over medium to medium low for about 8-10 move minutes.

Serve each chop with a mound of the peppers and onions on top. Serve with Risotto Milanese or Fettucine.

Author's Comments

This dish takes just a short time to prepare and the flavors are super! The combination of the peppers ande veal give it, of course, a Veal and Peppers flavor like you are at an Italian Street Fair and having a veal and peppers sandwich. Oh how I remember those sandwiches! Oil squeezing out of the sandwich and running down your arms as you bite into that crusty Italian roll . . . excyse me, I have to go make me a sandwich . . . veal and peppers of course!

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