4 veal medallions, thinly sliced
4 c. Vidalia onions, sliced
2 c. fresh mushrooms, sliced
1 green or red pepper, diced
2 tbsp. flour
2 tbsp. Parmesan cheese, grated
2 tbsp. raspberry vinegar or lemon juice
1/2 c. white wine
1 tbsp. parsley
2-3 tsp. capers
1/2 tsp. thyme
1 tsp. salt (optional) 1 tsp. black pepper

Dredge meat in flour and cheese mixture. Heat skillet and brown meat slices in hot olive oil (400 degrees). Reduce heat to medium and add seasonings. Top meat slices with onions, mushrooms and peppers. Cover with lid and cook on stove top for 15 minutes. Remove to platter and garnish with fresh parsley. Serve with a favorite rice and green vegetable.