Veal Scaloppine With Tomatoes And Olives

• 8 slices veal (about 1 1/4 lb.; can substitute chicken cutlets)
• salt and freshly ground pepper
• 1 egg, lightly beaten
• 1 Tbsp. water
• 1/4 c. flour
• 2 tsp. oil
• 7 Tbsp. butter
• 1 c. sweet red or green pepper, cut into julienne strips
• 24 small stuffed green olives
• 2 tsp. minced garlic
• 1/2 c. chopped onion
• 1/2 c. drained canned tomatoes
• 1 tsp. oregano
• 2 Tbsp. wine vinegar
• 3 Tbsp. chopped parsley

1. Coat both slices of veal (or chicken) with egg, flour and egg. Heat 2 tablespoons oil and 1 tablespoon of butter in skillet. Cook over high heat 1 minute each side.
2. Transfer to warm platter. Add remaining 6 tablespoons butter.
3. Add pepper (red or green) to taste.
4. Cook, tossing and stirring until peppers are crisp-tender. Add tomatoes and cook 1 minute.
5. Add oregano and vinegar and cook over high heat about 1 minute.
6. Pour mixture over veal and sprinkle with parsley.

veal, salt, egg, water, flour, oil, butter, sweet red, green olives, garlic, onion, tomatoes, oregano, wine vinegar, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=567057 (may not work)