GYPSY SCHNITZEL

1 Tsp Salt
2 Tbsp Water
2 Tbps Butter
1 Cube Beef Stock
6 Ounces Mushrooms - Thinly Sliced
1 Tbsp Flour
2 Red Capsicum - Thinly Sliced
2 Green Capsicum - Thinly Sliced
3 Medium Onions - Chopped
6 Pieces Veal Scallops
1 Tsp Cracked Black Pepper
1 Egg - Lightly Beaten
1 Cup Hot Water
2 Tbsp Olive Oil
1 Cup Breadcrumbs

Pound meat very thin. Salt and pepper. Dip veal into egg, then the breadcrumbs. Heat oil and butter together over medium heat. Sauté veal until golden [about 15 minutes]. Remove to another pan and keep warm. Add onions to the skillet used for cooking veal. Sauté until limp but not brown. Add green and red pepper, water stock cube and mushrooms. Cook until just tender. Combine water and flour, then stir into vegetable mixture. Heat until just thickened. Pour over warm veal and serve hot.