1. Heat large nonstick skillet over medium heat until hot. Place veal chops in skillet; cook 12 to 14 minutes for medium (160°F) doneness, turning occasionally. Season with salt, as desired. Remove veal and keep warm.
2. Remove drippings from skillet; add oil and heat over medium heat until hot. Add peppers and onion; cook 3 to 5 minutes or until tender, stirring occasionally. Stir in tomato sauce and crushed red pepper, as desired; simmer 4 to 5 minutes or until slightly thickened, stirring occasionally.
3. Serve veal chops with sauce.
Nutrition information per serving: 336 calories; 15 g fat (3 g saturated fat; 8 g monounsaturated fat); 115 mg cholesterol; 740 mg sodium; 14 g carbohydrate; 3.7 g fiber; 34 g protein; 15.4 mg niacin; 0.5 mg vitamin B6; 1.2 mcg vitamin B12; 2.7 mg iron; 13.5 mcg selenium; 4.0 mg zinc; 121.0 mg choline. This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, selenium, zinc and choline; and a good source of fiber and iron.