Cut meat into 8 equal pieces. Place 1 piece of meat between 2 pieces of clear plastic wrap. Using a meat mallet pound meat to about 1/8-inch thickness. Sprinkle meat lightly with salt and pepper. Set aside. Repeat with remaining meat.
For sauce, in a medium saucepan cook onion and garlic, covered, in 2 tablespoons water until onion is tender but not brown. Stir in undrained tomatoes, wine, capers (if desired), oregano, and pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Keep warm.
Spray a large skillet with nonstick spray coating. Cook meat, half at a time, over medium-high heat for 1 to 2 minutes per side or to desired doneness (160 degrees F for medium). Transfer meat to a serving platter; keep warm. Repeat with remaining veal.
To serve, spoon sauce over veal. Makes 4 servings.