This Roman dish is simple to prepare and takes little time, perfect for a spring dinner party or a weeknight dinner for a family. Make sure the veal is pounded thin, and cook each side until just brown. Serve it warm, with a salad and a good crusty baguette. (The New York Times)
Ingredients
- 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 olives
- 8 to 12 thin slices veal, preferably from the leg, pounded slightly until less than 1/4-inch thick
- Flour for dredging
- 1 lemon, thinly sliced
- Chopped fresh parsley leaves for garnish
4 servings
Preparation
- Heat oven to 200 degrees. Put 2 tablespoons olive oil in a medium saucepan over medium heat; add garlic and, when it sizzles, tomatoes and salt and pepper. Cook, stirring occasionally, until tomatoes break down, about 10 minutes, then add olives, and turn heat to low.
- Put about 3 tablespoons olive oil in a large skillet, preferably nonstick, over medium-high heat. Sprinkle veal with salt and pepper, then dredge it in flour. Sauté as many slices as will comfortably fit in skillet, just until brown on both sides, 5 minutes or less. Remove to a plate, and keep warm in oven while sautéing remaining slices.
- Taste sauce, and adjust seasoning; spoon it over veal slices, and arrange lemon on top. Sprinkle with parsley, and serve.
30 minutes
Dining and Cooking