Veal Scallopini with Olive and Sun-Dried Tomato Sauce

Ingredients

• White wine

  Alcoholic beverage, table

  2 ⅔ fl oz or 78g

• Parsley

  Freeze-dried

  ¼ cup or 1g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Chicken broth

  Soup, canned, ready-to-serve

  ⅓ cup or 80g

• Veal, average cut

  Lean and fat, raw

  1 lb or 454g

• Wheat flour

  White, all-purpose, unenriched

  ½ cup or 63g

• Red potatoes

  Flesh and skin, raw

  4 potato, medium or 852g

• Lemons

  Raw, with peel

  1 fruit without seeds or 108g

• Butter

  Unsalted

  ½ stick or 57g

• Sun-dried tomatoes

  Packed in oil, drained

  ½ cup or 55g

• Olives

  Ripe, canned (small-extra large)

  ⅓ cup or 45g

Directions

1. Drain and julienne tomatoes. Slice veal into 3/4-inch thick cutlets. Slice lemon into wedges. Finely chop parsley. Boil potatoes to desired firmness and reserve. Serve as accompaniment to veal with lemon wedges.
2. Put oven rack in middle position and preheat oven to 200F.
3. Heat oil and 2 tablespoons butter in a 12-inch heavy skillet over high heat until foam from butter subsides.
4. 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. Saut veal in batches without crowding, turning over once, until browned and just cooked through, about 1 1/2 minutes per batch. Transfer to a platter as browned, adding new cutlets to skillet as space becomes available, and keep warm in oven.
5. When all of veal is cooked, bring 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. Pour sauce over veal. Sprinkle parsley for garnish.

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