Serves: 4
Total Calories: 315

4 tablespoons olive oil
3 to 4 large red bell peppers or yellow, stemmed, cored, and thinly sliced
2 cloves garlic, finely chopped
8 fresh sage leaves
salt and freshly ground black pepper to taste
4 veal loin chops or rib, about 1 inch thick
1/2 cup dry white wine

1 In a skillet large enough to hold the chops in a single layer, heat 3 tablespoons of the oil over medium heat. Add the peppers and cook, stirring occasionally, for 5 minutes. Stir in the garlic, sage, and salt and pepper top taste and cook until the peppers are tender and lightly browned, about 10 minutes more. Transfer the peppers to a plate and wipe out the skillet.

2 Heat the remaining 1 tablespoon oil over medium high heat. Pat the chops dry and sprinkle them on both sides with salt and pepper. Add the veal to the skillet and cook until nicely browned, 4 to 5 minutes. Turn the chops over with tongs and cook until browned, about 4 minutes. Spoon off the excess fat.

3 Add the wine and bring to a simmer. Cover and cook until the chops are done to taste, about 2 minutes for medium-rare. To check for doneness, cut one chop in the thickest part near the bone. The meat should be just pink. Transfer the chops to a serving platter. Cover and keep warm.

4 Raise the heat and reduce the liquid in the pan until it is slightly thickened, about 2 minutes. Add the peppers and cook 1 minute or until heated through.

5 Spoon the peppers over the veal and serve hot.

From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 315
Calories from Fat: 214

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