Veal Romano

• 2 tablespoons olive oil
• veal cutlets pound Lean
• 1 cup flour
• ground pepper Fresh
• 2 tablespoons margarine Low-calorie
• 1 cup dry white wine
• 1 cup roasted red peppers, drained and julienned
• 8 black olives lrgs, thinly sliced
• 2 tablespoons capers rinsed and drained

1. Heat the oil in a skillet over high heat.
2. Place the cutlets between two pieces of waxed paper and pound with a meat mallet until they are about 1/4 inch thick.
3. Lightly flour the veal, shaking off the excess, and add to the skillet.
4. Saute the veal for 2 to 3 minutes on each side, transfer to a platter and sprinkle with pepper.
5. Continue until all veal is cooked.
6. Melt the margarine in the skillet over high heat.
7. Add the wine and scrape the brown bits from the skillet.
8. Reduce heat to medium and add the peppers, ol

olive oil, veal cutlets pound, flour, ground pepper, margarine, white wine, red peppers, black olives, capers

Taken from www.yummly.com/recipe/Veal-Romano-1677542 (may not work)