Garlic burns very easily in a hot skillet; cook it for no more than 30 seconds, or until slightly brown, before adding the wine.
INGREDIENTS (for 4 servings):
- 8 (1.5 ounce) veal leg cutlets
- 2 tablespoons all-purpose flour
- 1/2 teaspoon black pepper
- 2 teaspoons vegetable oil, divided
- 1 clove garlic, minced
- 1 cup dry white wine
- 1 1/2 cups chopped, seeded plum tomato
- 6 pitted Greek or kalamata olives, chopped
- 1 (6 ounce) jar marinated artichoke hearts, drained and chopped
- 2 cups hot cooked angel hair
- thyme sprigs (optional)
Trim fat from veal. Place each piece between 2 sheets of heavy-duty plastic wrap; flatten to 1/8-inch thickness using a meat mallet or rolling pin. Combine flour and pepper. Dredge veal in flour mixture; shake off excess flour.
Heat 1 teaspoon oil in a skillet over high heat until hot. Add half of cutlets to skillet. Cook 2 minutes on each side or until browned. Repeat with 1 teaspoon oil and remaining veal. Remove from pan.
Add garlic, and saute 30 seconds. Add wine, scraping pan to loosen browned bits. Reduce heat to medium-high; boil wine mixture for 3 minutes. Return veal to pan. Add tomato, olives, and artichokes; cover and simmer 1 minute or until thoroughly heated. Serve immediately with the pasta. Garnish with thyme, if desired.
Reprinted with permission of Cooking Light® magazine. All rights reserved.CALORIES 293 (25% from fat); FAT 8.2g (sat 1.6g, mono 2.3g, poly 2.1g); PROTEIN 23g; CARB 32g; FIBER 1.8g; CHOL 68mg; IRON 3.1mg; SODIUM 316mg; CALC 49mg