Veal Scallopini with Sundried Tomatoes and Olives


  • 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.