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Six 3-ounce veal cutlets
2 tablespoons butter
1/4 pound smoked ham, thinly sliced
1/4 pound mushrooms, thinly sliced
1 green bell pepper, thinly sliced
1 red bell pepper, thinly sliced
1 onion, thinly sliced
Pitted ripe olives
Paprika
Cayenne
Dry white wine

Season veal with salt and pepper. Melt butter in a large skillet over
medium-high heat. Add veal and sauté until browned, turning once,
about 8 to 10 minutes. Transfer the veal to a heated platter and keep
warm. Add ham, mushrooms, peppers, onion and olives to the same
skillet. Sauté over medium-high heat until tender – about 4 minutes.
Season to taste with paprika and cayenne. Blend in wine. Spoon over
veal and serve immediately. Serve with Spaetzle. Serves 4.

[In Germany, this recipe is quite often made with pork. MG]


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