Any leftover sauce from this recipe would be delicious served with boiled new potatoes or crudités. The sauce keeps 4 days, chilled and covered.

　　Can be prepared in 45 minutes or less.

　　

Ingredients

Serves 2

　　

For sauce

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

　　

Make sauce:

Step 1

Preheat broiler.

　　

Step 2

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.

　　

Step 3

Transfer bell pepper to a bowl and let stand, covered, until cool enough to handle. Peel pepper.

　　

Step 4

In a blender purée roasted pepper with remaining sauce ingredients until smooth and add salt to taste, Transfer sauce to a sauceboat.

　　

Step 5

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 sauté cutlets 1 minute on each side, or until golden and just cooked through.

　　

Step 6

Serve veal with sauce.