Tom's Veal Scallopini
2 T olive oil from drained CSDF tomatoes
½ stick, 4 T, unsalted butter, cubed
½ c. all-purpose flour
1 lb. thinly sliced veal cutlets
1/3 c white wine
1/3 c reduced-sodium chicken broth
½ c drained oil-packed California Sun Dry® Tomatoes, Julienne Cut
1/3 c drained pitted black olives, chopped
salt & pepper
flat-leaf parsley, chopped
Preheat oven to 200. Spread flour on half of a shallow baking pan. Lay veal slices on flour in 1 layer & lightly season top with salt & pepper. Turn over & coat completely with flour. Shake off excess & stack slices on other side of pan.
Heat oil & 2 T butter in heavy skillet over high heat until foam subsides. Saute veal in batches until browned, turning once, & cooked through; about 1 ½ minutes per batch. Transfer to a platter as browned. Keep warm in oven until all are cooked.
Bring wine, broth, tomatoes & olives to a boil in uncleaned skillet, stirring a scraping up brown bits, then add remaining 2 T butter & swirl until incorporated. Remove from heat, adjust seasonings, pour over veal & serve with lemon & parsley.