Ingredients:

2 tablespoons olive oil 30ml
1 lb lean veal cutlets 680g
cup flour 60ml
Fresh ground pepper
2 tablespoons low-calorie margarine 30ml
cup dry white wine 125ml
cup roasted red peppers, drained and julienned 125ml
8 large black olives, thinly sliced
2 tablespoons capers, rinsed and drained 30ml

Methods:

Heat the oil in a skillet over high heat.Place the cutlets between two pieces of waxed paper and pound with a meat mallet until they are about inch thick.Lightly flour the veal, shaking off the excess, and add to the skillet.Saute the veal for 2-3 minutes on each side, transfer to a platter and sprinkle with pepper. Continue until all veal is cooked.Melt the margarine in the skillet over high heat.Add the wine and scrape the brown bits from the skillet.Reduce heat to medium and add the peppers,
olives and capers, stirring occasionally.Continue cooking until heated through. Spoon the sauce over the veal and serve.