Ready in 45 minutes
serve with pasta or rice
1. put oil and garlic in skillet heat to medium and cook garlic until light brown discard garlic
2. dredget veal and cook
3. add wine and tomatoes, butter and veal juice
4. simmer 15 minnutes when fat floats free of tomatoes and add oregano and capers and skim thoroughly. then return veal to pan and turn in sauce for 1 minute.