Heat oil in sauté pan on medium-high heat. Dredge veal cutlets in seasoned flour and place in sauté pan. Sear both sides and remove from pan.
Add garlic, shallots and Margherita® capicola. Sear the capicola on both sides, then take it out and put a slice on top of each of the veal cutlets. Continue to cook the garlic and shallots until they are tender, but not browned.
Deglaze the pan with white wine, lemon juice and parsley. Return the veal cutlets to the pan, add butter then simmer for 1-2 minutes.
Layer the veal cutlets and capicola with mozzarella slices and simmer until cheese is melted.
Plate, stacking two cutlets on top of each other, and pour pan sauce over the layered veal. Garnish with roasted yellow pepper strips.