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Veal Scaloppine
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  • 2 lbs (.9 kg). veal cutlets - wafer thin slices
  • 8 small Italian peppers or 4 large peppers (green, red, yellow or orange)-wafer slices
  • 2 large onions - sliced
  • 2 8 oz (224 grm). cans tomato sauce
  • 1 28 oz (784 grm). can crushed tomatoes
  • olive oil
  • 1/4 cup (60 ml) wine
  • 6 garlic cloves, whole
  • 1/2 lb (.2 kg). fresh mushrooms or a few cans of mushrooms
  • 1 tsp (5 ml) basil
  • 1 tsp (5 ml) parsley
  • 1/2 tsp (2 ml) oregano
  • 1/2 tsp (2 ml) salt
  • 1/4 tsp (1 ml) pepper
  • garlic powder, to taste
  • cooked pasta
  • Heat a small amount of oil in large, deep frying pan.
  • Put in veal, sprinkle with garlic powder and salt, and brown.
  • Put in onions and let brown with pot cover on about 5 minutes.
  • Add peppers cook with cover on (italian-1 minute) (big pepper-5 minutes)
  • Add crushed tomatoes, tomato sauce, wine, mushrooms, garlic, basil, parsley, oregano, salt and pepper.
  • Add a little water if the sauce is too thick.
  • Cover and cook on a very low light for 3/4 hour stiring often.
  • Serve with pasta.

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