Veal Scallopini with Olive and Sun-Dried Tomato Sauce

Ingredients

• White wine

  Alcoholic beverage, table

  2 ⅔ fl oz or 78g

• Parsley

  Raw

  4 tbsp or 15g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Chicken broth

  Soup, canned, less/reduced sodium

  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

  4 tbsp or 57g

• Sun-dried tomatoes

  ½ cup or 27g

• 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 until desired firmness and reserve. Serve as accompaniment to veal with lemon wedges.
2. Preheat oven to 200°F and position the rack in the middle.
3. Heat oil and half of the butter in a 12-inch heavy skillet over high heat until the butter's foam subsides.
4. Spread flour on half of a shallow baking pan. Season veal with salt and pepper, then coat with flour, shaking off excess. Sauté veal in batches, turning once, until browned and just cooked through, about 1 1/2 minutes per side. Transfer to a platter and keep warm in the oven.
5. In the same skillet, bring wine, broth, tomatoes, and olives to a boil, stirring to scrape up any brown bits. Add remaining butter, swirl until incorporated. Season with salt and pepper. Pour sauce over veal and garnish with parsley.

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