Instructions: Rub veal chop all over with crushed black peppercorns and salt to taste. In heavy skillet, combine butter and oil until hot, but not smoking; add veal and reduce heat to medium. Brown veal for about 7 minutes, then turn and brown other side. Meanwhile, remove seeds and membrane from peppers. Slice peppers and onion into julienne strips and add to skillet with veal.

Add pinch of salt. Spread garlic evenly over chop; cover skillet and cook about 10 minutes, stirring vegetables occasionally until tender. To serve, arrange bell peppers and onion on plate, top with veal chop and sprinkle with parsley.

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