Roman Veal Scaloppine

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Another quick easy delicious veal dish. My butcher got 10 scallops to a pound for me, so this was inexpensive as well. Serve over pasta with the sauce.

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Steps

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Heat oven to 200 degrees.

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Put 2 tablespoons olive oil in a medium saucepan over medium heat.

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Add garlic and , when it sizzles , tomatoes and salt and pepper.

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

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

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

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

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

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Taste sauce , and adjust seasoning.

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Spoon it over veal slices , and arrange lemon on top.

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Sprinkle with parsley , and serve.

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Ingredients

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extra virgin olive oil, garlic, chopped tomatoes, salt and pepper, olive, veal, flour, lemon, fresh parsley leaves