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1
If necessary, flatten the veal.
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2
Season the flour with salt and pepper and sift it onto a sheet of waxed paper.
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3
Lightly beat the eggs in a shallow dish.
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4
Mix breadcrumbs and Parmesan together in small bowl and spread on another sheet of waxed paper.
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5
Lay each veal scaloppine in the seasoned flour to coat, then turn to coat other side.
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6
Use 2 forks to dip each veal in the beaten egg and coat it thoroughly.
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7
Press each veal into the breadcrumb/cheese mixture, coating both sides evenly.
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8
Chill in refrigerator, uncovered, while sauteing peppers.
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9
Finely chop the garlic.
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10
Strip the oregano leaves from the stems, reserving 6 of the top sprigs for garnish.
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11
Finely chop the leaves.
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12
Slice the peppers lengthwise into thin strips.
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13
Heat the oil in a medium frying pan.
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14
Add the garlic, bell pepper strips, salt and pepper and cook, stirring occasionally, until softened, 7 to 10 minutes.
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15
Remove from heat; add the chopped oregano and taste for seasoning.
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16
Keep warm while cooking the scaloppine.
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17
Slice the lemon for garnish and set aside. Heat half of the butter and 1 tablespoon olive oil in a large frying pan.
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18
Add 2 to 3 scaloppine to the pan and fry over medium-high heat until golden brown, 1 to 2 minutes.
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19
Turn the scaloppine with the 2-pronged fork and continue cooking until brown on the outside and no longer pink in the center, about 1 to 2 minutes.
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20
Transfer to a plate lined with paper towels and keep warm.
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21
Add remaining butter and oil and fry remaining veal, adding more oil, if necessary.
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22
Transfer the scaloppine to individual plates and garnish with a lemon slice and a sprig of oregano. Spoon bell pepper strips alongside.
