Sicilian Veal Cutlets

Yield: 4 servings (serving size: 2 pieces veal, 1/2 cup artichoke mixture, and 1/2 cup pasta)
Source: Cooking Light website
Comments from a CA Kitchen: I added 2 t capers and doubled the olives. Substituted frozen artichoke hearts. Used 2 thick 9 oz veal chops, did not pound, and divided meat into four portions. Served as is and not over pasta. It was really excellent. The CL instructions warn that garlic burns very easily in a hot skillet; cook for no more than 30 seconds until slightly brown before adding wine.


8 (1-1/2-ounce) veal leg cutlets
2 tablespoons all-purpose flour
1/2 teaspoon black pepper
2 teaspoons vegetable oil, divided
1 garlic clove, minced
1 cup dry white wine
1-1/2 cups chopped seeded plum tomato (about 4)
6 pitted Greek or kalamata olives, chopped
1 (6-ounce) jar marinated artichoke hearts, drained and chopped
2 cups hot cooked angel hair (about 4 ounces uncooked pasta)
Thyme sprigs (optional)


  1. 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.
  2. Combine flour and pepper. Dredge veal in flour mixture; shake off excess flour.
  3. 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.
  4. Add garlic, and sauté 30 seconds. Add wine, scraping pan to loosen browned bits. Reduce heat to medium-high; boil wine mixture for 3 minutes.
  5. Return veal to pan. Add tomato, olives, and artichokes; cover and simmer 1 minute or until thoroughly heated.
  6. Serve immediately with the pasta. Garnish with thyme, if desired.


Healthy Units: 6 per serving
calories: 293 carbohydrates: 32 g cholesterol: 68 mg fat: 8.2 g sodium: 316 mg protein: 23 g calcium: 49 mg iron: 3.1 mg fiber: 1.8 g

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