Veal and Peppers

In 12-inch skillet over medium-high heat in hot oil, cook garlic until browned; discard.

Add the sliced onions and peppers; cook 2 minutes, stirring.

Stir in vinegar, basil, oregano, 2 teaspoons salt and 1/4 teaspoon pepper.

Reduce heat to medium; cover and cook 10 minutes.

With slotted spoon, remove vegetables to medium bowl.

Keep warm.

With meat mallet, pound cutlet until 1/8-inch thick.

Sprinkle with 1 teaspoon salt and 1/4 teaspoon pepper.

On waxed paper, coat cutlets with flour.

In same skillet over medium-high heat, melt 3 tablespoons butter.

Cook meat a few pieces at a time, until lightly browned on both sides, adding more butter if necessary.

When all veal is cooked, arrange the meat with the peppers and onions on a warm platter or serve in skillet.