Veal Cutlets with Avocado and Green Pepper Sauce
- Heat the oil in a frying pan.
- Lightly coat the veal cutlets with flour and brown for approx. 1 minute on each side. Remove from the pan and set aside.
- In the same pan, heat the diced avocado for 1 minute. Deglaze the pan with white wine. Reduce by half. Thoroughly incorporate the O'Sole Mio Creamy Green Pepper Sauce. Return the veal to the pan and stir gently.
- Simmer until the desired consistency is attained. Season with salt and pepper, to taste. Serve with snow peas and brown rice.