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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
8 (1 1/2-ounce) veal leg cutlets |
2 tablespoons all-purpose flour |
1/2 teaspoon black pepper |
2 teaspoons vegetable oil, divided |
1 garlic clove, minced |
1 cup dry white wine |
1 1/2 cups chopped seeded plum tomato (about 4) |
6 pitted greek or kalamata olives, chopped |
1 (6-ounce) jar marinated artichoke hearts, drained and chopped |
2 cups hot cooked angel hair (about 4 ounces uncooked pasta) |
thyme sprigs (optional) |
Directions:
1. Trim fat from veal. Place each piece between 2 sheets of heavy-duty plastic wrap; flatten to 1/8-inch thickness using a meat mallet or rolling pin. Combine flour and pepper. Dredge veal in flour mixture; shake off excess flour.
2. Heat 1 teaspoon oil in a skillet over high heat until hot. Add half of cutlets to skillet. Cook 2 minutes on each side or until browned. Repeat with 1 teaspoon oil and remaining veal. Remove from pan.
3. Add garlic, and sauté 30 seconds. Add wine, scraping pan to loosen browned bits. Reduce heat to medium-high; boil wine mixture for 3 minutes. Return veal to pan. Add tomato, olives, and artichokes; cover and simmer 1 minute or until thoroughly heated. Serve immediately with the pasta. Garnish with thyme, if desired.
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