Veal Recipe: Veal and Vegetable Teriyaki

1 lb of veal cutlets

1 bottle of teriyaki sauce

1 tbsp olive oil

1 tsp choppped garlic

3 peppers (assorted colors), sliced

1 cup yellow onion, chopped

Marinate veal cutlets in teriyaki sauce and set aside for approximately 5-10 minutes.

In hot skillet, add olive oil, garlic and onions. Sautee for 1 minute. Add peppers and stir frequently for approximately 2 minutes.

Add veal cutlets to pan. Cook about 1 1/2 minutes on each side. Slice cutlets into strips and stir mixture. Let cook for an additional minute.

Serve hot over brown rice or buckwheat soba noodles.