- 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
- 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 purée 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 sauté cutlets 1 minute on each side, or until golden and just cooked through.
- Serve veal with sauce.