Veal Scallopini with Olive and Sun-Dried Tomato Sauce

Ingredients

• White wine

  Alcoholic beverage, table

  2 ⅔ fl oz or 78g

• Parsley

  Raw

  4 tbsp or 15g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Chicken broth

  Soup, canned, less/reduced sodium

  ⅓ cup or 80g

• Veal, average cut

  Lean and fat, raw

  16 oz or 454g

• Wheat flour

  White, all-purpose, unenriched

  ½ cup or 63g

• Potato

  Flesh and skin, raw

  4 Potato medium or 852g

• Lemons

  Raw, with peel

  1 fruit without seeds or 108g

• Butter

  Unsalted

  4 tbsp or 57g

• Sun-dried tomatoes

  ½ cup or 27g

• Olives

  Ripe, canned (small-extra large)

  ⅓ cup or 45g

Directions

1. Drain and julienne the sun-dried tomatoes. Slice the veal into 3/4-inch thick cutlets. Slice the lemon into wedges and finely chop the parsley. Boil the potatoes until tender and set aside to serve with the veal and lemon wedges.
2. Preheat the oven to 200°F and position the rack in the middle.
3. Heat the olive oil and half of the butter in a 12-inch heavy skillet over high heat until the butter's foam subsides.
4. Spread the flour on half of a shallow baking pan. Season the veal with salt and pepper, then coat with flour, shaking off any excess. Sauté the veal in batches, turning once, until browned and just cooked through, about 1 1/2 minutes per side. Transfer to a platter and keep warm in the oven.
5. In the same skillet, bring the wine, broth, sun-dried tomatoes, and olives to a boil, stirring to scrape up any brown bits. Add the remaining butter and swirl until incorporated. Season with salt and pepper. Pour the sauce over the veal and garnish with parsley.