- 3 sweet red peppers
- 1/4 cup (50 mL) all-purpose flour
- 1/4 tsp (1 mL) each salt and pepper
- 1/4 cup (50 mL) dry bread crumbs
- 1/4 cup (50 mL) freshly grated Parmesan cheese
- 1 egg
- 1 lb (500 g) veal cutlets or scallopini=
- 12 fresh basil leaves
- 1/4 cup (50 mL) water
- 2 tsp (10 mL) each granulated sugar and balsamic vinegar
- salt and pepper to taste
Place red peppers on rimmed baking sheet; broil, turning to brown all sides, until soft and blackened. Transfer to bowl; cover with plastic wrap and let cool.
Peel peppers and remove stem and seeds. Cut 1 pepper into 6 strips and pat dry; set remaining peppers aside.
In shallow dish, combine flour, salt and pepper . In another dish, whisk egg until blended. In third dish, combine bread crumbs and Parmesan cheese. Set aside.
Pound cutlets (if using) between sheets of waxed paper until very thin. Cut veal into 6 even portions. Lay 1 portion with short side toward you on work surface; top with 1 red pepper strip and 2 basil leaves. Tightly roll up jelly roll-style; placing seam side down. Repeat with remaining veal, red pepper strips and basil leaves.
Dip each roll into flour mixture, shaking off excess. Dip into egg and then into Parmesan mixture; place seam side-down on lightly greased baking sheet. (Rolls can be covered and refrigerated for up to 8 hours.) Bake in 400°F (200°C) oven for about 10 minutes or until firm. Broil for 2 minutes or until golden.
Meanwhile, puree remaining red peppers with water; transfer to small saucepan. Add sugar and balsamic vinegar; bring to boil. Reduce heat and simmer for about 5 minutes or until thickened. Season to taste with salt and pepper.
Slice each veal roll in half on the diagonal to make 12 pieces. Divide red pepper sauce between 4 serving plates. Top with 3 pieces of veal per plate.
Makes 4 servings
Helpful Tips: To save time, substitute 1 jar roasted red peppers. Increase sugar in sauce to 1 tbsp (15 mL).