1 1/2 lbs. veal
1/4 tsp. ground black pepper
1/2 c. flour
6 tbsp. olive oil
1 med. onion, minced
1 garlic clove, minced
1 tbsp. chopped fresh Italian parsley
1/2 c. med. dry red wine
1 1/2 c. tomato juice

Sprinkle veal with pepper, dredge with flour. Heat oil in skillet with onion. Cook over medium heat until onion is golden brown. Remove onion to a dish. Brown veal in skillet, two minutes on each side. Return onion to skillet, add garlic, parsley, wine and cook over high heat two minutes. Add tomato juice and simmer meat covered for several minutes.

Note: Can be made one day in advance. Just reheat and serve. Actually tastes better the next day.