1. In 12-inch skillet over medium-high heat, in hot olive oil, cook garlic until browned; discard garlic. Add onions, green peppers, and red peppers; cook 2 minutes, stirring frequently. Stir in vinegar, basil, oregano, 1 teaspoon salt, and 1/4 teaspoon pepper. Reduce heat to medium; cover and cook 10 minutes, stirring frequently. With slotted spoon, remove vegetables to warm large platter; keep warm.
2. Meanwhile, with meat mallet or dull edge of French knife, pound cutlets to 1/8-inch thickness; sprinkle with 1 teaspoon salt and 1/4 tea spoon pepper. On waxed paper, lightly coat cutlets with flour.
3. In same skillet, over medium-high heat, melt 3 tablespoons butter or margarine. Cook meat, a few pieces at a time, until lightly browned on both sides, removing pieces to platter with cooked vegetables as they brown and adding more butter if necessary.