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8 slices veal scallopini (about 1 lb.)
3/4 c. flour
Salt and pepper
2 eggs, mixed with 2 tbsp. water
1/2 c. peanut oil
1/4 c. butter
2 med. green pepper, coarsely chopped
1 c. sliced onions
2 lg. garlic cloves, minced
1/2 c. small, stuffed green olives
1/2 c. pitted ripe olives
1 tsp. oregano
1/2 tsp. basil
2 tbsp. Parmesan cheese
2 tbsp. Valpolicella wine

Pound veal to very thin. Sprinkle with salt and pepper. Coat veal with flour, dip into egg/water mixture. Heat peanut oil in skillet, 2 tablespoons at a time. Brown veal 1 to 2 minutes on each side. Remove meat to warm plate and repeat until all veal is browned, adding peanut oil to skillet as needed.

In clean skillet, melt butter. Saute green peppers, garlic and onions about 10 minutes. Season with salt and pepper. Add oregano, basil, Parmesan, olives and red wine. Simmer 2 minutes. Pour vegetables over veal. Serves 4 to 6. Serve with Soavebolla or Valpolicella.

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