Sicilian Veal Cutlets

Ingredients

• 2 cups angel hair hot cooked uncooked ( 4 ounces pasta)
• 0.5 teaspoon pepper black
• 1 cup cooking wine dry white
• 2 tablespoons flour all-purpose
• 1  garlic clove minced
• 6  kalamata olives pitted chopped
• 6 ounce marinated artichoke hearts drained chopped
• 1.5 cups plum tomatoes seeded chopped ( 4)
• 1.5 ounce veal leg cutlets 
• 2 teaspoons vegetable oil divided

Equipment

• frying pan
• plastic wrap
• rolling pin
• meat tenderizer

Directions

1. Trim fat from veal.
2. Place each piece between 2 sheets of heavy-duty plastic wrap; flatten to 1/8-inch thickness using a meat mallet or rolling pin.
3. Combine flour and pepper. Dredge veal in flour mixture; shake off excess flour.
4. Heat 1 teaspoon oil in a skillet over high heat until hot.
5. Add half of cutlets to skillet. Cook 2 minutes on each side or until browned. Repeat with 1 teaspoon oil and remaining veal.
6. Remove from pan.
7. Add garlic, and saut 30 seconds.
8. Add wine, scraping pan to loosen browned bits. Reduce heat to medium-high; boil wine mixture for 3 minutes. Return veal to pan.
9. Add tomato, olives, and artichokes; cover and simmer 1 minute or until thoroughly heated.
10. Serve immediately with the pasta.
11. Garnish with thyme, if desired.