sauteed-veal-with-roasted-peppers-and-anchovy-sauce-14291.json

{
    "directions": [
        "Preheat broiler.",
        "Quarter bell pepper lengthwise, discarding stem, seeds, and ribs. Put pepper, skin side up, on a rack of a broiler pan and broil about 2 inches from heat until skin is blistered and charred, 8 to 12 minutes.",
        "Transfer bell pepper to a bowl and let stand, covered, until cool enough to handle. Peel pepper.",
        "In a blender pur\u00e9e roasted pepper with remaining sauce ingredients until smooth and add salt to taste, Transfer sauce to a sauceboat.",
        "Put flour in a shallow dish. Pat veal cutlets dry and season with salt and pepper. Dredge cutlets in flour, shaking off excess. In a 12-inch non-stick skillet heat oil and butter over moderately high heat until foam subsides and saut\u00e9 cutlets 1 minute on each side, or until golden and just cooked through.",
        "Serve veal with sauce."
    ],
    "ingredients": [
        "1 red bell pepper",
        "1 garlic clove",
        "4 flat anchovy fillets",
        "a pinch cayenne",
        "3 tablespoons olive oil",
        "freshly ground black pepper to taste",
        "all-purpose flour for dredging veal",
        "two 1/4-inch-thick veal cutlets (about 10 ounces total), flattened between sheets of plastic wrap",
        "1 tablespoon vegetable oil",
        "1 tablespoon unsalted butter"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Blender",
        "Fish",
        "Broil",
        "Saut\u00e9",
        "Quick & Easy",
        "Veal",
        "Bell Pepper",
        "Winter",
        "Gourmet"
    ],
    "title": "Sauteed Veal with Roasted Peppers and Anchovy Sauce",
    "url": "http://www.epicurious.com/recipes/food/views/sauteed-veal-with-roasted-peppers-and-anchovy-sauce-14291"
}