Veal Scaloppine

• 1 lb. veal
• 1 tsp. salt
• 1 clove garlic
• 1 c. tomatoes
• 1/2 tsp. chopped parsley
• 1 green pepper
• 1/2 c. white cooking wine (optional)
• 1/2 c. flour
• 1/2 tsp. pepper
• 1/2 c. olive oil
• 1/4 tsp. oregano
• 1/2 lb. fresh or canned mushrooms

1. Cut veal into pieces 1 to 3-inches square.
2. Shake in bag with flour, salt and pepper; set aside when pieces are well floured.
3. In skillet, add olive oil and garlic until lightly brown.
4. Add veal to garlic and oil.
5. Brown on both sides.
6. While veal is browning, combine tomatoes, wine, salt, parsley, oregano, pepper, green pepper and mushrooms.
7. Add this mixture to browned veal.
8. Cover skillet.
9. Simmer for 25 minutes or until veal is tender.
10. If mixture becomes too thick, add small amount water.

veal, salt, clove garlic, tomatoes, parsley, green pepper, white cooking wine, flour, pepper, olive oil, oregano, mushrooms

Taken from www.cookbooks.com/Recipe-Details.aspx?id=492661 (may not work)