Veal Scaloppine

• 1 lb veal tenderloin (boneless, cut 1/4 inch thick)
• 3 minced garlic cloves (fresh)
• 100% olive oil
• 14 cup crushed red pepper flakes
• 14 cup chopped onion
• dusting flour
• 14 cup green pepper
• 14 cup mushroom
• 2 tablespoons sherry wine
• salt
• white pepper
• 1 bay leaf

1. Cook sauce in a medium sauce pan, add garlic, onion, crushed pepper and bay leaf to sauce and cook covered until onions become tender.
2. Oil large frying pan and heat.
3. Coat the veal with a dusting of flour and cook on medium high for 1 to 2 minutes per side.
4. Stir wine, peppers and mushrooms into frying pan and bring to boil; then reduce heat.
5. Simmer uncovered for 10 minutes.
6. Then let stand for 10 minutes.
7. To serve, place cooked veal on a dish and spoon sauce over veal.

veal tenderloin, garlic, olive oil, red pepper, onion, dusting flour, green pepper, mushroom, sherry wine, salt, white pepper, bay leaf

Taken from www.food.com/recipe/veal-scaloppine-57672 (may not work)