Veal Scaloppini

Veal Scaloppini

1 1/2 lbs veal scaloppini
Salt to taste
Ground black pepper to taste
1/4 cup flour
3 tablespoon olive oil
1/4 cup leeks, julienne cut
1 tablespoon garlic, minced
3 plum tomatoes, cut in eighths
1 tablespoon kalamata olives, pitted
1/4 cup white wine
1 cup portobello mushrooms, sliced
Fresh Italian parsley, chopped
3 tablespoon butter, cut into pieces

Place veal on cutting board and cover with plastic wrap. Using meat mallet, pound veal on both sides until it reached thickness. Season veal with salt and pepper and dredge with flour.

Heat oil in a saute pan. Add veal and sear on both sides, then remove from pan. Add leeks and garlic and saut+ over medium heat; do not brown. Add tomatoes, olives, mushrooms and herbs and saut+ until leeks and mushrooms are fully cooked.

Add veal back to pan. Add wine and allow pan to deglaze. Finish sauce by stirring in butter. Transfer veal to large serving platter. Pour sauce and veggies over veal. Serve immediately. Serves 4