Source: dLife

Vermicelli pasta with peppered veal cutlets and a sherry sauce.

Servings

4 oz Pasta, vermicelli, semolina, dry
0.75 lb Veal, breast, whole, raw
0.5 tsp black pepper , divided
2 tsp olive oil
2 large green bell peppers , cut into strips (or red)
0.25 cup cooking sherry (dry)

1 Cook the pasta according to the directions on the package.
2 Set the veal on a sheet of heavy duty plastic wrap and top with another sheet. Flatten to 1/4 inch thick then cut into 2 inch wide strips.
3 Season with 1/4 teaspoon black pepper.
4 Pour the oil into a nonstick skillet. Heat over medium high heat. Saute the veal for 2 minutes.
5 Transfer the veal onto a plate using a slotted spoon.
6 Saute the pepper strips for 5 minutes. Mix in the sherry and cook for an additional minute.
7 Stir in the tomato, oregano, and the remaining pepper.
8 Bring just to a boil then decrease the heat and simmer for 5 minutes. Place the veal back in the pan and cook for 1 minute.
9 Drain the pasta then top with the veal and sauce.