|Thin veal cutlets||2 Pound (1 Kilograms)|
|Dry bread crumbs||1 Cup (16 tbs)|
|Milk||75 Milliliter (1/3 Cup)|
|Salad oil/Dripping||75 Milliliter|
|Garlic||1⁄2 Clove (2.5 gm)|
|Chopped onion||30 Milliliter (2 Tablespoons)|
|Chopped green pepper||50 Milliliter (1/4 Cup)|
|Dry white wine||150 Milliliter (2/3 Cup)|
|Salt||1 Teaspoon (5 Milliliters)|
Cut veal into 6 servings.
Dip each piece into bread crumbs, then into milk and again into crumbs.
Heat oil and saute garlic, onion and green pepper until almost transparent.
Remove vegetables and discard garlic.
Add veal and brown both sides.
Add wine and salt and reserve vegetables.
Cover pan and cook slowly for 45 minutes, turning meat once halfway through the cooking.
Spoon pan juices over cutlets when serving.