Veal Cutlets, Sicilian

By arthurlemay

Ingredients

• 12 ounces veal cutlets, 1 1/2 ounces each
• 1/4 cup King Arthur flour
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 4 teaspoons vegetable oil, divided
• 1 clove garlic, minced
• 1 cup white wine
• 1 1/2 cups plum tomatoes, chopped and seeded
• 6 Greek olives, chopped
• 1 jar artichoke hearts, drained and chopped
• 1 pound angel hair pasta, cooked and hot
• 1 sprig thyme, for garnish

Preparation

Step 1

Place each veal cutlet between 2 sheets of heavy duty plastic wrap. Flatten each cutlet to 1/8th-inch thick.

Combine flour, salt and pepper.

Dredge each cutlet in flour mixture. Shake off excess flour.

Heat half the oil in a large skillet over high heat. Add half of the cutlets to the skillet. Cook 2-3 minutes on each side or until browned. Repeat with the remaining oil and cutlets.

Reduce heat to medium. Add garlic and saute for 1 minute. Add the wine, scraping up any browned bits from the pan. Boil wine for 3 minutes, then return all the cutlets to the pan. Add the tomatoes, olives and artichokes. Cover and simmer until thoroughly heated.

Serve over the pasta.