Veal Romano

Yield:	6 Servings
Categories:	Diabetic

2	tb	Olive oil
1 1/2	lb	Lean veal cutlets
1/4	c	Flour
		Fresh ground pepper
2	tb	Low-calorie margarine
1/2	c	Dry white wine
1/2	c	Roasted red peppers; drained and julienned
8	lg	Black olives; thinly sliced
2	tb	Capers; rinsed and drained