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Healthy Sicilian Veal Cutlets




Source of Recipe


Marla


Recipe Introduction


"Garlic burns very easily in a hot skillet; cook it for no more than 30
seconds,
or until slightly brown, before adding the wine."





List of Ingredients




Healthy Sicilian Veal Cutlets

Yields 4 servings.

8 (1.5 ounce) veal leg cutlets
2 tablespoons all-purpose flour
1/2 teaspoon black pepper
2 teaspoons vegetable oil, divided
1 clove garlic, minced
1 cup dry white wine
1 1/2 cups chopped, seeded plum tomato
6 pitted Greek or kalamata olives, chopped
1 (6 ounce) jar marinated artichoke hearts, drained and chopped
2 cups hot cooked angel hair
thyme sprigs (optional)



Recipe



1 Trim fat from veal. Place each piece between 2 sheets of heavy-duty
plastic wrap; flatten to 1/8-inch thickness using a meat mallet or rolling
pin. Combine flour and pepper. Dredge veal in flour mixture; shake off
excess flour.
2 Heat 1 teaspoon oil in a skillet over high heat until hot. Add half of
cutlets to skillet. Cook 2 minutes on each side or until browned. Repeat
with 1 teaspoon oil and remaining veal. Remove from pan.
3 Add garlic, and sauté 30 seconds. Add wine, scraping pan to loosen
browned bits. Reduce heat to medium-high; boil wine mixture for 3 minutes.
Return veal to pan. Add tomato, olives, and artichokes; cover and simmer 1
minute or until thoroughly heated. Serve immediately with the pasta. Garnish
with thyme, if desired.