Prep: about 40 minutes

Cook: about 20 minutes


About 8 Veal scallops or cutlets (boned chicken breasts may be substituted)

1/3 c. Flour seasoned with salt and pepper for dredging

4 Peppers Roasted, skins removed click here for instructions for roasting

2 Tbsp. Olive Oil

1/8 lb Pancetta – chopped

3 Cloves Fresh Garlic – chopped finely

1 c. White Wine  (substitute with water or broth if you do not choose to use wine)

1/4 tsp. Red Pepper Flakes

1 c. chicken broth

6-8 Fresh Figs – Sliced

2 Tbsp. Butter

2 tsp. fresh Lemon Zest

1/3 c. Chopped Fresh Parsley (preferably Italian Flat Leaf)

1 Tbsp. Fresh Thyme Leaves ( I like to use Lemon Thyme from my garden)


Roast and skin peppers, cut in pieces, set aside. Can be done a day or 2 ahead if desired.

Pound veal scallops with mallet to make thin. Also use the sharp end of the mallet to tenderize.

Dredge scallops in flour seasoned with salt and pepper and set aside.

Pour olive oil in pan – add chopped pancetta and cook until crisp. Remove pancetta and reserve.

Brown veal scallops in same oil on both sides – just a few minutes each side.( You can add another Tbsp. of oil if you think it is needed.) The scallops will brown quickly. Remove from pan.

Add garlic to the same oil and saute a couple of minutes.

Pour in white wine and add red pepper flakes. Cook a couple of minutes on medium high scraping up the bits on the bottom of the pan.

Then pour in the chicken broth – again stirring up any bits left on the pan bottom.

Add veal scallops back to pan –  reduce heat, cover and cook the veal for about 10 minutes or until tender. At any point, you can add a little more broth if sauce gets too thick.

Add the roasted peppers.  Season with salt and pepper to taste. Stir to combine.

Add the figs.

Add the butter – stir in.

Immediately: add the Lemon Zest.

Follow with the pancetta, parsley, and thyme.

Stick a fork in it – your VEAL AND PEPPERS WITH FIGS is done!

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