1 1/4 lb. veal, pounded 1/4-inch thick
1/4 cup all-purpose flour
1/4 cup oil, for frying
1 cup chicken stock
1 green pepper, thinly sliced
1 onion, thinly sliced
1/2 (8 oz.) pkg. mushrooms, thinly sliced
1 tbsp. butter
6 pimento stuffed olives, thinly sliced

SAUCE:

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

Thin veal to 1/4-inch thick with a meat mallet and cut into serving pieces.

In a closed jar shake together sauce ingredients.

Place veal in a pan. Pour sauce from jar over veal and turn to coat both sides. Let stand for 15 minutes.

Lift veal slices, one at a time, and let drip. Dip veal into flour and flip to coat both sides.

Heat oil in a large skillet and brown veal on both sides. Arrange veal in a baking pan with sides.

Top the veal with green pepper slices. Also, sweat onion slices in frying pan to join veal and pepper.

In pan, pour remaining fat from skillet, remaining sauce from jar and chicken stock.

Cover the pan with aluminum foil and bake in a 350°F oven for 30 minutes.

While the meat is baking, brown sliced mushrooms in 1 tablespoon butter.

After 30 minutes, lift foil and top meat with browned mushroom slices and sliced olives. Return foil and bake another 10 minutes.

Note: This recipe may also be used with skinless, boneless chicken breasts. Both veal and chicken are tasty served with rice or noodles.

Submitted by: D.H.