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.