Veal and Pepper Saute
|Olive oil/Vegetable oil||2 Teaspoon, divided|
|Garlic||2 Clove (10 gm), sliced|
|Thinly sliced onions||2 Cup (32 tbs)|
|Red bell pepper strips||2 Cup (32 tbs) (3 X 1/4-Inch Strips)|
|Green bell pepper strips||2 Cup (32 tbs) (3 X 1/4-Inch Strips)|
|All purpose flour||3 Tablespoon|
|Veal cutlets||1 1⁄4 Pound, cut into 6 x 1-inch strips|
|Margarine||4 Teaspoon (1 Tablespoon Plus 1 Teaspoon)|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Chopped fresh basil||2 Tablespoon|
|Oregano leaves||1⁄4 Teaspoon|
In 12-inch nonstick skillet heat 1 teaspoon oil; add garlic and saute until browned (be careful not to burn).
Using a slotted spoon, remove and discard garlic.
To same skillet add onions and saute, stirring occasionally, until onions are browned; remove to bowl and set aside.
Add bell peppers to skillet and saute until tender-crisp; remove to bowl with onions and set aside.
In large plastic bag combine flour, salt, and pepper; add veal and shake until pieces are lightly coated.
In same skillet combine remaining teaspoon oil with the marga1 rine and heat until margarine is bubbly and hot; add veal, several pieces at a time, and saute until browned on both sides.
Return onions and peppers to skillet, stirring to combine.
Add wine and seasonings and bring to a boil.
Reduce heat and let simmer for 2 to 3 minutes to blend flavors; serve immediately.