4 Servings 10 min Cook
2 2/3 Fl oz White Wine
1/4 Cup Parsley
2 Tbsp Olive Oil
1/3 Cup Chicken Broth
1 Lb Veal, Average Cut
1/2 Cup Wheat Flour
4 Potato medium (2-1/4" to 3-1/4" dia) Red Potatoes
1 Fruit without seeds Lemons
1/2 Stick Butter
1/2 Cup Sun-Dried Tomatoes
1/3 Cup Olives
Drain and julienne tomatoes.
Slice veal into 3/4-inch thick cutlets.
Slice lemon into wedges.
Finely chop parsley.
Boil potatoes to desired firmness and reserve.
Serve as accompaniment to veal with lemon wedges.
Put oven rack in middle position and preheat oven to 200F.
Heat oil and 2 tablespoons butter in a 12-inch heavy skillet over high heat until foam from butter subsides.
Meanwhile, spread flour on half of a shallow baking pan.
Working with 2 or 3 slices at a time, transfer veal to flour in 1 layer.
Lightly season top side of veal with salt and pepper, then turn over to coat completely with flour.
Shake off excess flour and stack slices on other half of pan.
Saut veal in batches without crowding, turning over once, until browned and just cooked through, about 1 1/2 minutes per batch.
Transfer to a platter as browned, adding new cutlets to skillet as space becomes available, and keep warm in oven.
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.
Remove from heat and season with salt and pepper.
Pour sauce over veal.
Sprinkle parsley for garnish.