8 slices (1 1/4 lb.) veal scaloppine
Salt & pepper
1 egg
1 tbsp. water
1 c. flour
2 tbsp. vegetable oil
7 tbsp. butter
1 c. red or green peppers, cut into thin julienne strips
24 sm. stuffed green olives
2 tsp. finely minced garlic
1/2 c. chopped onion
1/2 c. drained canned tomatoes
1 tsp. dried oregano
2 tbsp. red wine vinegar
3 tbsp. chopped fresh parsley

1. Pound each piece of meat lightly between 2 sheets of wrap with a flat mallet or the bottom of a heavy skillet. Sprinkle meat on both sides with salt and pepper.

2. Beat the egg with the water in a shallow dish.

3. Coat the scaloppine on both sides with flour. Dip them into the egg mixture, until well coated on both sides with flour. Dip them into the egg mixture until well coated on both sides.

4. Heat the oil and 1 tablespoon butter in a large skillet. Add veal and cook over high heat about 1 minute. As the pieces are cooked, transfer to warm platter and keep hot.

5. Wipe out the skillet. Add remaining butter, when melted add pepper strips, olives, garlic and onion. Add salt and pepper to taste. Cook tossing and stirring until they are crisp tender.

6. Add tomatoes, cook 1 minute. Add oregano and vinegar, stir well. Cook over high heat about 30 seconds.

7. Pour the mixture over the veal and sprinkle with parsley. Yield 4 servings.