Veal Scaloppine with Chianti

• 2 pounds veal cutlets
• 1 x flour, all-purpose
• 2 tablespoons olive oil
• 2 tablespoons salt pork diced
• 1/2 cup butter sweet
• 1/4 pound onions peeled and diced
• 13 teaspoon salt
• 1 x black pepper freshly ground
• 1/4 cup red wine preferably chianti
• 1/2 pound mushrooms fresh
• 2 each green bell peppers
• 2 each tomatoes sliced thinly
• 1 clove garlic cloves mashed
• 8 each parsley sprigs leaves only

1. Pound the cutlets thin and sprinkle them with flour on both sides, shaking off any excess.
2. Place olive oil, salt pork and butter in a skillet; heat.
3. Add onions and saute until medium brown.
4. Add the veal and brown slowly for 3 minutes.
5. Turn over, and cook for 2 minutes longer.
6. Add salt, pepper and wine, cover, and simmer for 5 minutes.
7. Separate stems and caps of mushrooms.
8. Chop the stems fine and cut the caps into thin slices.
9. Discard cores and seeds from peppers and cut them into very thin slices.
10. Add mushrooms, green peppers and tomatoes to the veal, cover, and cook for 5 minutes.
11. Chop garlic and parsley together and stir the mixture into the sauce.
12. Simmer, uncovered, for 10 minutes, or until done.
13. Taste for salt.
14. Drink Chianti with this.

veal cutlets, flour, olive oil, salt pork, butter sweet, onions, salt, black pepper, red wine, mushrooms, green bell peppers, tomatoes, garlic, parsley

Taken from recipeland.com/recipe/v/veal-scaloppine-chianti-1053 (may not work)