Veal Scaloppini with Peppers

Meat

INGREDIENTS

12 pieces Veal Scaloppini, very thin
1 red, yellow and green pepper
1 red onion
1?2 cup olive oil
1?2 bottle or 2 cups white wine
1 cup flour
Salt and pepper to taste

DIRECTIONS

1. Rinse veal cutlets in water, sprinkle with salt and pepper and dip into flour.

2. Slice red onion and red, yellow and green peppers, 1?2-inch thick.

3. In a large skillet, heat 1?2 cup of olive oil, adding 1?4 cup more if necessary. Add one layer of veal cutlets and brown each side no more than 1-2 minutes, place on paper towel until all veal is cooked.

4. In the same skillet, add red onion and peppers and sauté.

5. Arrange veal cutlets in a large Pyrex and add onions and green peppers. Do not clean skillet yet.

6. Pour white wine into skillet and cook on low heat for about 3-4 minutes. Pour white wine over veal and peppers; add a little water if the mixture looks dry. Cover with foil and bake in a preheated 325° oven for 30 minutes.

You can sprinkle herbs de provinces on veal if you want extra flavor.