Lemon and Olive Veal Steaks

One Russell came up with tonight using ingredients on hand. it's based on a dish by Evelyn/Athens that we couldn't make when we realised we had no capers. Very lemony, and we thought, very nice.

• Ready In: 10 mins
• Serves: 2

Ingredients

• 2  tablespoons all-purpose flour
•  salt & freshly ground black pepper
• 2 (125 g)  boneless veal steaks, we used butterflied loin
• 1  tablespoon olive oil
• 1⁄4 cup dry white wine
• 1  tablespoon lemon juice
• 2  tablespoons butter
• 1⁄4 cup  sliced green olives, ours were anchovy stuffed
• 2  teaspoons  chopped fresh parsley
• 1  teaspoon  chopped fresh thyme

Directions

1. Season the flour with salt and pepper and lightly coat the veal in this, shaking off any excess.
2. Heat the oil in a pan over medium high heat, add the veal and cook for about 2 minutes or until golden brown.
3. Turn and cook for about 1 minute more, then remove and keep warm whilst you make the sauce.
4. Pour the wine and lemon juice into the pan and simmer for a minute, scraping up any brown bits.
5. Add the butter, herbs and sliced olives and allow to thicken a little before serving over the steaks.