Ingredients
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extra virgin olive oil, as needed
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1 teaspoon minced garlic
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2 cups chopped tomatoes (canned are fine, drain them first)
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salt and pepper
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1 cup mixed good olive
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8 -12 slices veal, thin slices, preferably from the leg, pounded slightly until less than 1/4 inch thick
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flour, for dredging
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1 lemon, thinly sliced
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chopped fresh parsley leaves (to garnish)
Instructions
- Heat oven to 200 degrees.
- Put 2 tablespoons olive oil in a medium saucepan over medium heat; add garlic and, when it sizzles, tomatoes and salt and pepper.
- Cook, stirring occasionally, until tomatoes break down, about 10 minutes, then add olives, and turn heat to low.
- Put about 3 tablespoons olive oil in a large skillet, preferably nonstick, over medium-high heat.
- Sprinkle veal with salt and pepper, then dredge it in flour.
- Sauté as many slices as will comfortably fit in skillet, just until brown on both sides, 5 minutes or less.
- Remove to a plate, and keep warm in oven while sautéing remaining slices.
- Taste sauce, and adjust seasoning; spoon it over veal slices, and arrange lemon on top.
- Sprinkle with parsley, and serve.