8 slices veal (24 oz.)
1/2 c. flour
Salt and pepper
2 tbsp. olive oil
3 tbsp. butter
1/2 green pepper, thinly sliced
1/2 red pepper, thinly sliced
2 garlic cloves, minced
8 lg. mushrooms, sliced
2 tomatoes, peeled and chopped (4 canned tomatoes)
4 oz. white wine
2 tbsp. parsley
1 med. onion, chopped

Pound veal slices into thin scaloppine. Season flour with salt and pepper and coat veal. Heat oil and butter in large skillet and saute veal 1 minute each side. Add peppers, garlic, onions, mushrooms and cook for 4 minutes. Add tomatoes, wine and simmer for 6 minutes. Stir in parsley and place everything on serving platter.