Veal Romano

1. 1

   Heat the oil in a skillet over high heat.

2. 2

   Place the cutlets between two pieces of waxed paper and pound with a meat mallet until they are about 1/4 inch thick.

3. 3

   Lightly flour the veal, shaking off the excess, and add to the skillet.

4. 4

   Saute the veal for 2 to 3 minutes on each side, transfer to a platter and sprinkle with pepper.

5. 5

   Continue until all veal is cooked.

6. 6

   Melt the margarine in the skillet over high heat.

7. 7

   Add the wine and scrape the brown bits from the skillet.

8. 8

   Reduce heat to medium and add the peppers, ol

No nutritional information available.

No additional tips available.