1 c. shallots, chopped
4 cloves garlic, crushed
1 c. mushrooms, freshly sliced
1 c. red peppers, roasted & julienned
2 tbsp. green olive oil
2 lbs. thin veal cutlets
3/4 c. dry Italian white wine
2 tbsp. sm. capers, rinsed & drained
1/2 tsp. Italian herb seasoning
Dash of hot pepper (crushed flakes or cayenne pepper)
1/2 c. fresh Italian parsley, chopped

In large skillet, saute the shallots, garlic, mushrooms and red pepper in the oil for 5 minutes. Add the veal slices and cook for 2 to 3 minutes per side. Add white wine, capers, Italian herb seasoning and hot pepper and cook for another 1 to 2 minutes. Remove from the heat and transfer to a serving platter. Cover with the sauce and sprinkle the parsley on top.