Veal Scaloppine With Tomatoes And Olives(60 Minute Gourmet)

• 8 slices veal scaloppine (about 1 1/4 lb. total weight)
• salt
• pepper
• 1 egg
• 1 Tbsp. water
• 1/4 c. flour
• 2 Tbsp. peanut, vegetable or corn oil
• 7 Tbsp. butter
• 2 Tbsp. red wine vinegar
• 3 Tbsp. chopped fresh parsley
• 1 c. sweet red or green peppers, cut into thin julienne strips
• 24 small stuffed green olives
• 2 tsp. finely minced garlic
• 1/2 c. chopped onion
• 1 tsp. dried oregano

1. Pound each piece of meat lightly between 2 sheets of plastic wrap with a flat mallet or the bottom of a heavy skillet. Sprinkle the meat on both sides with salt and pepper.
2. Beat the egg with the water in a shallow dish.
3. Coat the scaloppine on both sides with flour; dip them into the egg mixture until well coated on both sides.
4. Heat the oil and 1 tablespoon of the butter in a large skillet.
5. Add the piece of veal and cook over high heat about 1 minute.
6. Turn and cook on the other side for 1 minutes; as the pieces are cooked, transfer them to a warm platter and keep hot.
7. Wipe out the skillet.
8. To the clean skillet, add the remaining butter.
9. When it has melted, add the pepper strips, olives, garlic and onion.
10. Add salt and pepper to taste.
11. Cook, tossing and stirring, until the peppers are crisp tender.
12. Add the tomatoes and cook about 1 minute.
13. Add the oregano and vinegar and stir well.
14. Cook over high heat about 30 seconds.
15. Pour the mixture over the veal and sprinkle with parsley.
16. Makes 4 servings.

veal scaloppine, salt, pepper, egg, water, flour, peanut, butter, red wine vinegar, parsley, sweet red, green olives, garlic, onion, oregano

Taken from www.cookbooks.com/Recipe-Details.aspx?id=293657 (may not work)