Pound the veal very thin and an even thickness. Sprinkle with salt and pepper. Dip the veal pieces into the beaten egg, then
in bread crumbs, turning until well coated. Heat the olive oil and butter together in a large, heavy skillet over medium heat.
Saute veal until golden brown and cooked through, turning to brown both sides (12 to 15 minutes). Remove to another
pan or platter and keep warm.
Add onions to the skillet used for cooking the
veal. Saute until wilted and light yellow in color. Add green and red pepper,
beef broth, and mushrooms. Cook until just tender. Combine
cream and flour; stir into vegetable and beef broth mixture. Heat until
Pour the sauce over warm veal and serve hot.
Calories per serving: 500
Fat per serving: 25.4