Recipe: Veal with Peppers & Mushrooms

Too good to pass up. Grab a slice of crusty bread and take your seat at the table.

The following recipe, created by Rossella Rago, appears on


  • 1 Pound Veal Cutlets, Thinly sliced
  • Salt and Black Pepper
  • Flour for dredging
  • 3 Tablespoons Botticelli Extra Virgin Olive Oil divided
  • 1 Medium Onion cut into a 1/4-inch dice
  • 2 Cloves Garlic, sliced
  • 8 oz Baby Portobello Mushrooms
  • 1-12 oz Jar Botticelli Fire Roasted Peppers, drained
  • 3/4 Cup Dry White Wine
  • 1 Cup Chicken Broth
  • 2 Tablespoons Butter


  1. Place the cutlets between two pieces of plastic wrap and pound the cutlets to 1/4-inch thick. Transfer to a plate and season each cutlet with salt and pepper.  
  2. Dredge each cutlet in the flour and shake off the excess.
  3. Put a large saute pan over a medium-high flame and heat 2 tablespoons of the oil until shimmering. Cook the cutlets in batches searing them for about 1 minute on each side, do not overcook. Transfer to a plate.
  4. In the same pan add the remaining oil. Add the onions and saute until soft, about 5 minutes. Add the garlic and mushrooms and peppers, wine and broth. Cook until soft, about 4-5 minutes. Add in the butter and return the cutlets to the pan. Cook for 2-3 minutes and serve immediately with crusty bread.

Serves: 4

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