Veal And Peppers - cooking recipe

Ingredients

1/3 c. olive oil
2 garlic cloves, sliced
2 medium onions, sliced
3 green peppers, sliced
3 red peppers, sliced
2 Tbsp. red wine vinegar
1 tsp. basil
1/2 tsp. oregano leaves
8 veal cutlets (each about 1/4-inch thick)
1/3 c. all-purpose flour

Preparation

In 12-inch skillet over medium-high heat in hot oil, cook garlic until browned; discard.
Add the sliced onions and peppers; cook 2 minutes, stirring.
Stir in vinegar, basil, oregano, 2 teaspoons salt and 1/4 teaspoon pepper.
Reduce heat to medium; cover and cook 10 minutes.
With slotted spoon, remove vegetables to medium bowl.
Keep warm.
With meat mallet, pound cutlet until 1/8-inch thick.
Sprinkle with 1 teaspoon salt and 1/4 teaspoon pepper.
On waxed paper, coat cutlets with flour.
In same skillet over medium-high heat, melt 3 tablespoons butter.
Cook meat a few pieces at a time, until lightly browned on both sides, adding more butter if necessary.
When all veal is cooked, arrange the meat with the peppers and onions on a warm platter or serve in skillet.