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3 pounds veal cutlets
1-1/2 cups flour
½ cup olive oil
2 tablespoons margarine
1 onion, chopped
½ cup chopped roasted red peppers
2 teaspoons minced garlic
2 cups chicken broth
½ cup balsamic vinegar

Dredge veal cutlets in flour. Heat oil and margarine in a large skillet. Brown cutlets over medium-high heat – 1 to 2 minutes per side. Add onion, red peppers and garlic and cook an additional two minutes. Add the broth and balsamic vinegar. Cover and cook for about 20 minutes.