Title: Veal Scaloppine with Tomatoes and Olives
Categories: Veal
Yield: 4 Servings
| 8 | | Slices veal scaloppine, |
| | | About 1 1/4 lbs. |
| 1 | c | Sweet red or green peppers, |
| | | Cut into thin julienne |
| | | Strips |
| | | Salt and pepper |
| 24 | sm | Stuffed green olives |
| 1 | | Egg |
| 2 | ts | Finely minced garlic |
| 1 | tb | Water |
| 1/2 | c | Chopped onion |
| 1/4 | c | Flour |
| 1/2 | c | Drained canned tomatoes |
| 2 | tb | Peanut,vegetable or |
| | | Corn oil |
| 1 | ts | Dried oregano |
| 2 | tb | Red wine vinegar |
| 7 | tb | Butter |
| 3 | tb | 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.