---------- Recipe via Meal-Master (tm) v8.02
  Categories: Meats, Italian, Alcohol
       Yield: 4 servings
            -JUDI M. PHELPS (G.PHELPS1)
       2 lb Veal cutlets
            All-purpose flour
       2 tb Olive oil
       2 tb Salt pork; diced
     1/2 c  Sweet butter
     1/4 lb Onions; peeled and diced
     1/3 ts Salt
     1/3 ts Freshly ground pepper
     1/4 c  Chianti
     1/2 lb Fresh mushrooms
       2 md Green peppers
       2 lg Tomatoes; sliced thinly
       1 lg Garlic clove; mashed
       8    Parsley sprigs; leaves only
    Pound the cutlets thin and sprinkle them with flour on both sides, shaking
   off any excess.  Place olive oil, salt pork and butter in a skillet; heat.
   Add onions and saute until medium brown. Add the veal and brown slowly for
   3 minutes.  Turn over, and cook for 2 minutes longer. Add salt, pepper and
   wine, cover, and simmer for 5 minutes. Separate stems and caps of
   mushrooms.  Chop the stems fine and cut the caps into thin slices. Discard
   cores and seeds from peppers and cut them into very thin slices. Add
   mushrooms, green peppers and tomatoes to the veal, cover, and cook for 5
   minutes.  Chop garlic and parsley together and stir the mixture into the
   sauce.  Simmer, uncovered, for 10 minutes, or until done. Taste for salt.
   Drink Chianti with this.
    Source:  Leone’s Italian Cookbook.