Olive Garden Veal Scaloppini

By junerodgers

Ingredients

• 1 1/2 lbs veal scaloppini
• Salt to taste
• Ground black pepper to taste
• 1/4 cup flour
• 3 Tbsp olive oil
• 1/4 cup leeks, julienne cut
• 1 Tbsp garlic, minced
• 3 plum tomatoes, cut in eighths
• 1 Tbsp kalamata olives, pitted
• 1/4 cup white wine
• 1 cup portobello mushrooms, sliced
• Fresh Italian parsley, chopped
• 3 Tbsp butter, cut into pieces

Details

Servings 4
Preparation time 40mins
Cooking time 55mins

Preparation

Step 1

1. PLACE veal on cutting board and cover with plastic wrap. Using meat mallet, pound veal on both sides until it reached ¼” thickness. Season veal with salt and pepper and dredge with flour.


2. HEAT oil in a saute pan. Add veal and sear on both sides, then remove from pan. Add leeks and garlic and sauté over medium heat; do not brown. Add tomatoes, olives, mushrooms and herbs and sauté until leeks and mushrooms are fully cooked.


3. ADD veal back to pan. Add wine and allow pan to deglaze. Finish sauce by stirring in butter.


4. TRANSFER veal to large serving platter. Pour sauce and veggies over veal. Serve immediately.