Veal Scaloppine - cooking recipe

Ingredients

1 1/2 lb. veal cutlet, sliced thin
1/3 c. flour
1 tsp. salt
1/4 tsp. pepper
1/3 c. Wesson oil
1/2 c. water
2 Tbsp. chopped green pepper
1 can condensed tomato soup
1 medium onion, chopped
1/2 c. grated cheese

Preparation

Roll veal slices in flour, salt and pepper.
Heat Wesson oil in a large skillet; fry onion and green pepper until tender.
Remove. Add veal; brown both sides.
Pour off excess oil.
Add soup mixed with water.
Return the onion and green pepper.
Cover; simmer 10 minutes, or until meat is tender.
Sprinkle with cheese.
Heat until melted.
Makes 6 servings.