VEAL WITH TOMATOES, OLIVES AND LEMON

Veal With Tomatoes, Olives and Lemon image

This Roman dish is simple to prepare and takes little time, perfect for a spring dinner party or a weeknight dinner for a family. Make sure the veal is pounded thin, and cook each side until just brown. Serve it warm, with a salad and a good crusty baguette. (The New York Times)

Provided by Mark Bittman

Categories dinner, easy, quick, main course

Time 30m

Yield 4 servings

Number Of Ingredients 9

Ingredients

Extra virgin olive oil as needed
1 teaspoon minced garlic
2 cups chopped tomatoes (canned are fine; drain them first)
Salt and pepper
1 cup mixed good olives
8 to 12 thin slices veal, preferably from the leg, pounded slightly until less than 1/4-inch thick
Flour for dredging
1 lemon, thinly sliced
Chopped fresh parsley leaves for garnish

Steps:

Heat oven to 200 degrees. Put 2 tablespoons olive oil in a medium saucepan over medium heat; add garlic and, when it sizzles, tomatoes and salt and pepper. Cook, stirring occasionally, until tomatoes break down, about 10 minutes, then add olives, and turn heat to low.
Put about 3 tablespoons olive oil in a large skillet, preferably nonstick, over medium-high heat. Sprinkle veal with salt and pepper, then dredge it in flour. Sauté as many slices as will comfortably fit in skillet, just until brown on both sides, 5 minutes or less. Remove to a plate, and keep warm in oven while sautéing remaining slices.
Taste sauce, and adjust seasoning; spoon it over veal slices, and arrange lemon on top. Sprinkle with parsley, and serve.

Nutrition Facts : @context http, Calories 129, UnsaturatedFat 6 grams, Carbohydrate 8 grams, Fat 8 grams, Fiber 2 grams, Protein 8 grams, SaturatedFat 2 grams, Sodium 370 milligrams, Sugar 2 grams