1 1/2 lb. veal or chicken breasts, pounded thin
1 jar sauce (see directions)
1/4 cup all-purpose flour
1/4 cup vegetable fat for frying
1 cup plus 2 oz. chicken bouillon (store bought or homemade)
1 bell pepper, sliced thin
1 small onion, sliced thin
1 (4 oz.) can sliced mushrooms, sautéed
1 tbsp. butter, for frying
6 slice pimento olives, sliced thin

Pound veal thin. If desired, cut into serving pieces. Make sauce (see below) and marinade veal.

Pick up the meat and let excess sauce drip back into bowl. Set sauce aside.

Dip veal into flour making sure to coat both sides.

In a large skillet of oil, brown veal on both sides.Turn off heat. Arrange pieces of veal in an ovenproof pan with sides.

Now, swish onion in remaining oil from browned veal place slices of bell pepper and onion over the veal. Pour remaining fat from over veal, pepper and onion. Cover pan with with aluminum foil and bake at 350°F about 30 minutes.

While the veal is cooking, sauté mushrooms in butter and slice olives. Carefully remove the hot pan from oven and then aluminum foil. Place sautéed mushrooms and sliced olives atop veal. Return to oven another 10 minutes.

SAUCE:

1 tsp. salt
1 tsp. mustard
1 tsp. paprika
1/2 cup salad oil
1/4 cup lemon juice
1 garlic clove, minced
1/4 tsp. nutmeg
1/2 tsp. sugar

In a jar, shake all sauce ingredients. Pour jar of sauce into a medium size bowl. Let the veal soak in the sauce (in the refrigerator) for about 15 minutes.

Submitted by: E.H.