Sicilian Veal Cutlets

Yield:

4 servings (serving size: 2 pieces veal, 1/2 cup artichoke mixture, 1/2 cup pasta)

Recipe from

Nutritional Information

Calories 293
Caloriesfromfat 25 %
Fat 8.2 g
Satfat 1.6 g
Monofat 2.3 g
Polyfat 2.1 g
Protein 23 g
Carbohydrate 32 g
Fiber 1.8 g
Cholesterol 68 mg
Iron 3.1 mg
Sodium 316 mg
Calcium 49 mg

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)

Preparation

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.

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.

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.

Note:

July 1999