Veal Scaloppine

• 2 lbs (.9 kg). veal cutlets - wafer thin slices
• 8 small Italian peppers or 4 large peppers (green, red, yellow or orange)-wafer slices
• 2 large onions - sliced
• 2 8 oz (224 grm). cans tomato sauce
• 1 28 oz (784 grm). can crushed tomatoes
• olive oil
• 1/4 cup (60 ml) wine
• 6 garlic cloves, whole
• 1/2 lb (.2 kg). fresh mushrooms or a few cans of mushrooms
• 1 tsp (5 ml) basil
• 1 tsp (5 ml) parsley
• 1/2 tsp (2 ml) oregano
• 1/2 tsp (2 ml) salt
• 1/4 tsp (1 ml) pepper
• garlic powder, to taste
• cooked pasta

1. Heat a small amount of oil in large, deep frying pan.
2. Put in veal, sprinkle with garlic powder and salt, and brown.
3. Put in onions and let brown with pot cover on about 5 minutes.
4. Add peppers cook with cover on (italian-1 minute) (big pepper-5 minutes)
5. Add crushed tomatoes, tomato sauce, wine, mushrooms, garlic, basil, parsley, oregano, salt and pepper.
6. Add a little water if the sauce is too thick.
7. Cover and cook on a very low light for 3/4 hour stiring often.
8. Serve with pasta.

italian peppers, onions, tomato sauce, tomatoes, olive oil, wine, garlic, fresh mushrooms, basil, parsley, oregano, salt, pepper, garlic, pasta

Taken from online-cookbook.com/goto/cook/rpage/000682 (may not work)