Veal Romano

Directions

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