Veal Scaloppine With Tomatoes And Olives - cooking recipe

Ingredients

8 slices veal (about 1 1/4 lb.; can substitute chicken cutlets)
salt and freshly ground pepper
1 egg, lightly beaten
1 Tbsp. water
1/4 c. flour
2 tsp. oil
7 Tbsp. butter
1 c. sweet red or green pepper, cut into julienne strips
24 small stuffed green olives
2 tsp. minced garlic
1/2 c. chopped onion
1/2 c. drained canned tomatoes
1 tsp. oregano
2 Tbsp. wine vinegar
3 Tbsp. chopped parsley

Preparation

Coat both slices of veal (or chicken) with egg, flour and egg. Heat 2 tablespoons oil and 1 tablespoon of butter in skillet. Cook over high heat 1 minute each side.
Transfer to warm platter. Add remaining 6 tablespoons butter.
Add pepper (red or green) to taste.
Cook, tossing and stirring until peppers are crisp-tender. Add tomatoes and cook 1 minute.
Add oregano and vinegar and cook over high heat about 1 minute.
Pour mixture over veal and sprinkle with parsley.