2 green peppers, cut into lg. pieces
5 tbsp. olive oil
8 med. mushrooms, cut into thirds (optional)
1 clove garlic, minced finely
1 c. flour
1/2 c. Parmesan cheese, grated
Lots of pepper
1 tsp. parsley flakes
1 lb. veal, thinly sliced for scallopini
1/2 to 3/4 c. sauterne
1 (16 oz.) pkg. fettuccine (or your favorite pasta)

Saute green peppers in 2 of the 5 tablespoons of olive oil; add mushrooms. Continue to saute until mushrooms are lightly browned. Set aside. Brown garlic in the remaining 3 tablespoons of olive oil in a large skillet. Remove any large pieces of garlic. Combine flour, Parmesan cheese, salt, and pepper. Roll veal in flour mixture. You may want to sprinkle a little wine on the veal to make the flour mixture cling to the meat better. Brown both sides of the veal in the hot garlic oil, add green peppers and mushrooms. Add the wine and simmer for 20 minutes. Cook the pasta according to package directions. Serve veal over the pasta.