Veal Scarpariello

Instructions

1. In a mixing bowl, combine the flour, salt, and pepper. Dredge the veal cubes in the flour mixture, shaking off any excess.
2. In a large skillet over medium-high heat, add olive oil and butter. Once the butter is melted and the pan is hot, add the veal cubes. Cook until browned on all sides, about 6-8 minutes. Use tongs to turn the veal pieces.
3. Remove the browned veal from the skillet and set aside. In the same skillet, add garlic, bell pepper, and onion. Sauté until the vegetables are softened, about 5 minutes.
4. Add the white wine to the pan to deglaze, stirring to incorporate any bits stuck to the pan. Allow the wine to reduce by half. Then, add the chicken broth, lemon juice, rosemary, thyme, and red pepper flakes. Bring the mixture to a simmer.
5. Return the browned veal to the skillet, along with the cherry tomatoes. Stir to combine, cover with a lid, and simmer on low heat for 25-30 minutes, or until the veal is tender and the sauce has thickened.
6. Remove from heat and garnish with fresh Italian parsley. Serve hot with a side of crusty bread or sautéed vegetables.