Veal And Peppers

• 1/3 c. olive oil
• 2 garlic cloves, sliced
• 2 medium onions, sliced
• 3 green peppers, sliced
• 3 red peppers, sliced
• 2 Tbsp. red wine vinegar
• 1 tsp. basil
• 1/2 tsp. oregano leaves
• 8 veal cutlets (each about 1/4-inch thick)
• 1/3 c. all-purpose flour

1. In 12-inch skillet over medium-high heat in hot oil, cook garlic until browned; discard.
2. Add the sliced onions and peppers; cook 2 minutes, stirring.
3. Stir in vinegar, basil, oregano, 2 teaspoons salt and 1/4 teaspoon pepper.
4. Reduce heat to medium; cover and cook 10 minutes.
5. With slotted spoon, remove vegetables to medium bowl.
6. Keep warm.
7. With meat mallet, pound cutlet until 1/8-inch thick.
8. Sprinkle with 1 teaspoon salt and 1/4 teaspoon pepper.
9. On waxed paper, coat cutlets with flour.
10. In same skillet over medium-high heat, melt 3 tablespoons butter.
11. Cook meat a few pieces at a time, until lightly browned on both sides, adding more butter if necessary.
12. When all veal is cooked, arrange the meat with the peppers and onions on a warm platter or serve in skillet.

olive oil, garlic, onions, green peppers, red peppers, red wine vinegar, basil, oregano, veal cutlets, allpurpose

Taken from www.cookbooks.com/Recipe-Details.aspx?id=886443 (may not work)