Update my dinner status, I'm making this tonight.
Servings: 4 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
Cover veal cutlets with plastic wrap and beat to 1/8 inch thick
Sprinkle with Kosher salt and pepper
Put oven rack in middle position and preheat oven to 200
Heat oil and butter in a 12-inch heavy skillet over med-high
Meanwhile spread flour out on a plate
Working with 2-3 slices of veal at a time, dredge in flour, tap off excess
Saute veal in batches without crowding, turning once, until browed and just cooked through, app. 1 1/2 minutes per batch.
Transfer to an oven proof plate and keep warm while cooking the rest of the veal.
When all of the veal is cooked bring wine, broth, tomatoes and olives to a boil in uncleaned skillet., stirring and scraping up any brown bits. Cook for 2-5 minutes. Sprinkle with wondra for thickening (optional)
Pour over veal, add salt and pepper to taste, top with parsley
