*  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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