Veal Scaloppine With Tomatoes And Olives

* Exported from MasterCook *

VEAL SCALOPPINE WITH TOMATOES AND OLIVES

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Meats

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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 t 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.



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