Cut 4 (12-inch) squares of parchment paper; fold squares in half, and trim each into a large heart shape. Place parchment hearts on a baking sheet, and open out flat. Coat open side of parchment paper with cooking spray.
Place a veal cutlet on half of each parchment heart near the crease. Sprinkle veal evenly with garlic, salt, and ground pepper. Arrange potato slices over veal.
Combine red pepper strips and remaining 6 ingredients in a large bowl; toss well. Spoon vegetable mixture evenly over potato slices. Fold free halves of hearts over veal and vegetables; bring edges together. Starting with rounded edges of hearts, pleat and crimp edges to make airtight seals. Bake at 350° for 25 minutes or until packets are puffed and lightly browned.
Place packets on individual serving plates; cut an opening in the top of each packet, and fold paper back. Serve immediately.
Oxmoor House Cooking Light Collection
