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Sicilian Veal Cutlets

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

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)

Nutrition 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

How to Make It

  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.