Veal Scaloppine with Tomatoes and Olives
| Yield: | 4 Servings |
| Categories: | Meats |
| 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 |
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