Roman Veal Scaloppine

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• extra virgin olive oil, as needed
• 1 teaspoon minced garlic
• 2 cups chopped tomatoes (canned are fine, drain them first)
• salt and pepper
• 1 cup mixed good olive
• 8 -12 slices veal, thin slices, preferably from the leg, pounded slightly until less than 1/4 inch thick
• flour, for dredging
• 1 lemon, thinly sliced
• chopped fresh parsley leaves (to garnish)

Recipe

• 1 heat oven to 200 degrees.
• 2 put 2 tablespoons olive oil in a medium saucepan over medium heat; add garlic and, when it sizzles, tomatoes and salt and pepper.
• 3 cook, stirring occasionally, until tomatoes break down, about 10 minutes, then add olives, and turn heat to low.
• 4 put about 3 tablespoons olive oil in a large skillet, preferably nonstick, over medium-high heat.
• 5 sprinkle veal with salt and pepper, then dredge it in flour.
• 6 sauté as many slices as will comfortably fit in skillet, just until brown on both sides, 5 minutes or less.
• 7 remove to a plate, and keep warm in oven while sautéing remaining slices.
• 8 taste sauce, and adjust seasoning; spoon it over veal slices, and arrange lemon on top.
• 9 sprinkle with parsley, and serve.