Veal Scallopini with Sundried Tomatoes and Olives
- 2 tbsp olive oil #13736
- 4 tbsp unsalted butter #44115
- 1/2 cup all-purpose flour #09125
- 1 pound thinly sliced veal cutlets #28255
- 1/3 cup dry white wine #10445
- 1/3 cup reduced-sodium chicken broth #44151
- 1/2 cup drained oil-packed julienned sun-dried tomatoes #00719
- 1/3 cup drained pitted black olives, coarsely chopped #06715
- Heat oil and 2 tablespoons butter in a 12-inch heavy skillet over high heat
- 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.
- Remove the cooked scallopini from the skillet and set aside.
- Bring the 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.
- Top veal with the sauce and serve with a side of penne pasta or rice and steamed vegetables.