INGREDIENTS
8 slices of veal, sliced thinly
salt and pepper
1 egg
1 Tbl water
1/4 cup flour
2 Tbl vegetable oil
7 Tbl butter
1 cup red or green peppers, cut in strips
24 small stuffed green olives
2 tsp minced garlic
1/2 cup chopped onion
1/2 cup drained canned tomatoes
1 tsp dried oregano
2 Tbl red wine vinegar
3 Tbl chopped fresh parsley
DIRECTIONS
Pound each piece of meat lightly and sprinkle each side with salt and pepper. Beat the egg with water in shallow dish. Coat the veal on both sides with flour and then in egg. Heat oil and 1 Tbl butter in a large skillet. Add veal and cook on high heat 1 minute. Turn and cook other side 1 minute. Wipe out skillet, add remaining butter. When melted, add pepper strips, olives, garlic, and onion. Add salt and pepper. Cook tossing and stirring. Add tomatoes and cook 1 minute. Add oregano and vinegar and cook 1/2 minute. Pour over veal and sprinkle with parsley. Serves 4.