Veal Romano
By: Anonymous
Published: Sunday, February 14, 2010 - 7:04am

Ingredients




2 tablespoons Olive oil
pound Lean veal cutlets
cup Flour
Fresh ground pepper
2 tablespoons Low-calorie margarine
cup Dry white wine
cup Roasted red peppers, drained and julienned
8 lrgs Black olives, thinly sliced
2 tablespoons Capers, rinsed and drained

Preparation

1 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, ol 2 An array of quick-to-fix, good-for-you main dishes that taste like they took hours to prepare. You can order a copy of this and many other 3 NOTES : 6 servings/ 4 Serving size: 3-4 oz You can buy the roasted peppers for this dish in the condiment aisle of the supermarket (they come in jars) or in a gourmet deli.