Veal Scallopini With Olive And Sun-Dried Tomato Sauce
Serves: 5
Clarabelle Lynch
1 January 1970
Based on User reviews:
48
Spice
27
Sweetness
49
Sourness
41
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
Directions:
1
Put oven rack in middle position and preheat oven to 200°F
2
Heat oil and 2 tablespoons butter in a 12-inch heavy skillet over high heat until foam from butter subsides
3
Meanwhile, spread flour on half of a shallow baking pan
4
Working with 2 or 3 slices at a time, transfer veal to flour in 1 layer
5
Lightly season top side of veal with salt and pepper, then turn over to coat completely with flour
6
Shake off excess flour and stack slices on other half of pan
7
Sauté veal in batches without crowding, turning over once, until browned and just cooked through, about 1 1/2 minutes per batch
8
Transfer to a platter as browned, adding new cutlets to skillet as space becomes available, and keep warm in oven
9
When all of veal is cooked, bring wine, broth, tomatoes, and olives to a boil in uncleaned skillet, stirring and scraping up any brown bits, then add remaining 2 tablespoons butter and swirl skillet until butter is incorporated
10
Remove from heat and season with salt and pepper
11
Pour sauce over veal
12
Put oven rack in middle position and preheat oven to 200°F
13
Heat oil and 2 tablespoons butter in a 12-inch heavy skillet over high heat until foam from butter subsides
14
Meanwhile, spread flour on half of a shallow baking pan
15
Working with 2 or 3 slices at a time, transfer veal to flour in 1 layer
16
Lightly season top side of veal with salt and pepper, then turn over to coat completely with flour
17
Shake off excess flour and stack slices on other half of pan
18
Sauté veal in batches without crowding, turning over once, until browned and just cooked through, about 1 1/2 minutes per batch
19
Transfer to a platter as browned, adding new cutlets to skillet as space becomes available, and keep warm in oven
20
When all of veal is cooked, bring wine, broth, tomatoes, and olives to a boil in uncleaned skillet, stirring and scraping up any brown bits, then add remaining 2 tablespoons butter and swirl skillet until butter is incorporated
21
Remove from heat and season with salt and pepper
22
Pour sauce over veal