Veal With Artichoke, Black Olive And Mushroom Saute

• 1 1/2 teaspoons olive oil
• 8 large white mushrooms, thinly sliced
• 1 13 3/4-ounce can of artichoke hearts, well drained and thinly sliced
• 1/2 cup pitted imported black olives, coarsely chopped
• Kosher salt and freshly ground pepper to taste
• 8 2-ounce pieces of veal leg, pounded thin
• 1/4 cup all-purpose flour

1. Heat 1 teaspoon of the olive oil in a medium-size skillet over medium heat.
2. Add the mushrooms and cook until tender.
3. Add the artichoke hearts and cook until heated through.
4. Stir in the black olives and season with salt and pepper.
5. Keep warm.
6. Heat the remaining 1/2 teaspoon olive oil in a large, nonstick skillet over medium-high heat.
7. Season the veal with salt and pepper and lightly coat with flour on both sides.
8. Working in batches as necessary, saute the veal until lightly browned and just cooked through, about 1 minute per side.
9. Divide the veal among 4 plates.
10. Top with the artichoke mixture and serve immediately.

olive oil, white mushrooms, black olives, kosher salt, veal, allpurpose

Taken from cooking.nytimes.com/recipes/6202 (may not work)