Veal scaloppine with tomatoes & olives

Yield: 4 Servings

Measure Ingredient
8 \N Slices veal scaloppine,
\N \N About 1 1/4 lbs.
1 cup Sweet red or green peppers,
\N \N Cut into thin julienne
\N \N Strips
\N \N Salt and pepper
24 smalls Stuffed green olives
1 \N Egg
2 teaspoons Finely minced garlic
1 tablespoon Water
½ cup Chopped onion
¼ cup Flour
½ cup Drained canned tomatoes
2 tablespoons Peanut,vegetable or
\N \N Corn oil
1 teaspoon Dried oregano
2 tablespoons Red wine vinegar
7 tablespoons Butter
3 tablespoons Chopped fresh parsley

Pound each piece of meat lightly between 2 sheets of plastic wrap with a flat mallet or the bottom of a heavy skillet.Sprinkle the meat on both sides with salt and pepper. Beat the egg with the water in a shallow dish.Coat the scaloppine on both sides with flour.Dip them into the egg mixture to coat well. Heat the oil and 1 tbsp. of the butter in a large skillet.Add the pieces of veal and cook over high heat about 1 minute.Turn and cook on the other side for 1 minute.As the pieces are cooked,transfer them to a warm platter and keep hot.

Wipe out the skillet.To the clean skillet,add the remaining butter.

When it has melted,add the pepper strips,olives,garlic and onion.Add salt and pepper to taste.Cook,tossing and stirring,until the peppers are crisp tender. Add the tomatoes and cook about 1 minute.Add the oregano and vinegar and stir well.Cook over high heat about 30 seconds.Pour the mixture over veal and sprinkle with parsley.Makes 4 servings.

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