Ingredients

1 Tbsp. olive oil
1-1/2 pounds lean veal cutlets
1/4 C. flour
fresh ground pepper
2 Tbsp. low calorie margarine
1/2 C. dry white wine
1/2 C. roasted red peppers, drained, julienne cuts
8 large black olives, thinly sliced
2 Tbsp. capers, rinsed and drained

Cooking Instructions

Heat the oil in a skillet over high heat. Place the cutlets between two pieces of waxed paper and pound with a meat mallet until they are about 1/4-inch thick. Lightly flour the veal, shaking off the excess, and add to the skillet. Saute the veal for 2 to 3 minutes on each side, transfer to a platter, and sprinkle with pepper. Continue until all veal is cooked. Melt the margarine in the skillet over high heat. Add the wine and scrape the brown bits from the skillet. Reduce heat to medium and add the peppers, olives and capers, stirring occasionally. Continue cooking until heated through. Spoon the sauce over the veal and serve.
 
 
"Then God said, "Behold, I have given you every plant yielding seed that is on the surface of all the earth, and every tree which has fruit yielding seed; it shall be food for you;" (Genesis 1:29)