Categories: Meats 
      Yield: 4 servings 
  
      8    Slices veal scaloppine, 
           About 1 1/4 lbs. 
      1 c  Sweet red or green peppers, 
           Cut into thin julienne 
           Strips 
           Salt and pepper 
     24 sm Stuffed green olives 
      1    Egg 
      2 ts Finely minced garlic 
      1 tb Water 
    1/2 c  Chopped onion 
    1/4 c  Flour 
    1/2 c  Drained canned tomatoes 
      2 tb Peanut,vegetable or 
           Corn oil 
      1 ts Dried oregano 
      2 tb Red wine vinegar 
      7 tb Butter 
      3 tb Chopped fresh parsley 
  
  Pound each piece of meat lightly between 2 sheets of plastic wrap with a 
  flat mallet or the bottom of a heavy skillet.Sprinkle the meat on both 
  sides with salt and pepper. Beat the egg with the water in a shallow 
  dish.Coat the scaloppine on both sides with flour.Dip them into the egg 
  mixture to coat well. Heat the oil and 1 tbsp. of the butter in a large 
  skillet.Add the pieces of veal and cook over high heat about 1 minute.Turn 
  and cook on the other side for 1 minute.As the pieces are cooked,transfer 
  them to a warm platter and keep hot. Wipe out the skillet.To the clean 
  skillet,add the remaining butter. When it has melted,add the pepper 
  strips,olives,garlic and onion.Add salt and pepper to taste.Cook,tossing 
  and stirring,until the peppers are crisp tender. Add the tomatoes and cook 
  about 1 minute.Add the oregano and vinegar and stir well.Cook over high 
  heat about 30 seconds.Pour the mixture over veal and sprinkle with 
  parsley.Makes 4 servings.