Sicilian Veal Cutlets

• 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. Combine flour and pepper. Dredge veal in flour mixture; shake off excess flour.
2. 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.
3. 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.

veal, flour, black pepper, vegetable oil, garlic, white wine, tomato, olives, hearts, hair, thyme

Taken from www.myrecipes.com/recipe/sicilian-veal-cutlets (may not work)