Sprinkle veal with salt and paprika. Brown meat in a non-stick skillet over high heat, turning often. Remove veal and wipe skillet, then return veal to skillet along with 1/2 cup chicken bouillon. Cook over low heat, stirring frequently, about 6 minutes, until meat is tender. Remove veal. Add remaining bouillon, green peppers, onion Powder and oregano to skillet. Cook, stirring frequently, until peppers are tender, about 10 minutes. Drain peppers, reserve bouillon. Divide peppers in a thin layer on each cutlet, reserving 1 tablespoon peppers for garning. Roll veal, securing with teethpicks if necessary. Place veal rolls in baking dish ...m side down. Add reserved bouillon. Bake at 380°F (moderate even) for 8 minutes. Baste with bouillon. Garnish with reserved peppers, radish slices and parsley sprigs. Divide evenly. Makes 2 dinner servings.