Roman Veal Scaloppine

another quick easy delicious veal dish. my butcher got 10 scallops to a pound for me, so this was inexpensive as well. serve over pasta with the sauce.

• Ready In: 25 mins
• Serves: 4

Ingredients

•  extra virgin olive oil, as needed
• 1  teaspoon  minced garlic
• 2  cups chopped tomatoes (canned are fine, drain them first)
•  salt and pepper
• 1  cup  mixed good  olive
• 8 -12  slices  veal, thin slices, preferably from the leg, pounded slightly until less than 1/4 inch thick
•  flour, for dredging
• 1  lemon, thinly sliced
•  chopped fresh parsley leaves (to garnish)

Directions

1. Heat oven to 200 degrees.
2. Put 2 tablespoons olive oil in a medium saucepan over medium heat; add garlic and, when it sizzles, tomatoes and salt and pepper.
3. Cook, stirring occasionally, until tomatoes break down, about 10 minutes, then add olives, and turn heat to low.
4. Put about 3 tablespoons olive oil in a large skillet, preferably nonstick, over medium-high heat.
5. Sprinkle veal with salt and pepper, then dredge it in flour.
6. Sauté as many slices as will comfortably fit in skillet, just until brown on both sides, 5 minutes or less.
7. Remove to a plate, and keep warm in oven while sautéing remaining slices.
8. Taste sauce, and adjust seasoning; spoon it over veal slices, and arrange lemon on top.
9. Sprinkle with parsley, and serve.