- 1½ pounds veal cutlets, sliced thin
- Coarse salt
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 1 clove garlic, minced
- 1 green pepper, finely chopped
- 1 chorizo sausage (2 ounces), thinly sliced
- 6 tablespoons dry (fino) sherry
- 6 tablespoons chicken broth
- 2 tablespoons tomato sauce
- ½ teaspoon thyme
- 1 bay leaf
- Freshly ground pepper
- Sprinkle the cutlets on both sides with salt. Heat the oil in a large, shallow casserole. Brown the cutlets over high heat and remove them to a warm platter. Reduce the heat and sauté the onion, garlic, and green pepper for 5 minutes. Add the chorizo and cook 2 minutes more. Stir in the sherry, chicken broth, tomato sauce, thyme, bay leaf, salt, and pepper. Return the cutlets, spoon some sauce over them. Cover and cook slowly 15 minutes.