Serves4
- Active time:10 min
- Start to finish:10 min
January 2007
Sweet sun-dried tomatoes and earthy black olives enliven thin veal slices with the vibrant flavors of a sunny coast.
-
2
tablespoons
olive oil
-
1/2 stick (4 tablespoons)
unsalted butter, cut into tablespoon pieces
-
1/2
cup
all-purpose flour
-
1
lb
thinly sliced veal cutlets (scallopini; 3/4 inch thick)
-
1/3
cup
dry white wine
-
1/3
cup
reduced-sodium chicken broth
-
1/2
cup
drained oil-packed julienned sun-dried tomatoes
-
1/3
cup
drained pitted brine-cured black olives, coarsely chopped
-
Put oven rack in middle position and preheat oven to 200ºF.
-
Heat oil and 2 tablespoons butter in a 12-inch heavy skillet over high heat until foam from butter subsides.
-
Meanwhile, spread flour on half of a shallow baking pan. Working with 2 or 3 slices at a time, transfer veal to flour in 1 layer. Lightly season top side of veal with salt and pepper, then turn over to coat completely with flour. Shake off excess flour and stack slices on other half of pan. Sauté veal in batches without crowding, turning over once, until browned and just cooked through, about 1 1/2 minutes per batch. Transfer to a platter as browned, adding new cutlets to skillet as space becomes available, and keep warm in oven.
-
When all of veal is cooked, bring wine, broth, tomatoes, and olives to a boil in uncleaned skillet, stirring and scraping up any brown bits, then add remaining 2 tablespoons butter and swirl skillet until butter is incorporated. Remove from heat and season with salt and pepper. Pour sauce over veal.