Roman Veal Scaloppine

1. 1

   Heat oven to 200 degrees.

2. 2

   Put 2 tablespoons olive oil in a medium saucepan over medium heat; add garlic and, when it sizzles, tomatoes and salt and pepper.

3. 3

   Cook, stirring occasionally, until tomatoes break down, about 10 minutes, then add olives, and turn heat to low.

4. 4

   Put about 3 tablespoons olive oil in a large skillet, preferably nonstick, over medium-high heat.

5. 5

   Sprinkle veal with salt and pepper, then dredge it in flour.

6. 6

   Saute as many slices as will comfortably fit in skillet, just until brown on both sides, 5 minutes or less.

7. 7

   Remove to a plate, and keep warm in oven while sauteing remaining slices.

8. 8

   Taste sauce, and adjust seasoning; spoon it over veal slices, and arrange lemon on top.

9. 9

   Sprinkle with parsley, and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.