Veal peperonata – Food & Home Magazine

Ingredients

• PEPERONATA
• 80ml (? cup) olive/avocado oil
• 4 garlic cloves, thinly sliced
• 2 onions, thinly sliced
• pinch of dried chilli flakes
• 6 red peppers, roasted, peeled, seeded and cut into strips
• 150ml tomato passata (thin tomato purée)
• 30ml (2 tbsp) red wine vinegar
• 60g flaked almonds, roasted
• VEAL
• 200g Parmesan, finely grated
• 250g fresh white breadcrumbs
• 3 large eggs
• 125ml (½ cup) milk
• 100g cake flour
• salt and freshly ground black pepper, to taste
• 4 x 200g veal cutlets
• 200g butter
• pasta, cooked, to serve
• fresh flat-leaf parsley, chopped, to serve
• lemon wedges, to serve