Veal With Tomatoes, Olives and Lemon

Name: Veal With Tomatoes, Olives and Lemon
Total time: 30 min
Yield: 4 servings
Cuisine: italian
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 olives; 8 to 12 thin slices veal, preferably from the leg, pounded slightly until less than 1/4-inch thick; Flour for dredging; 1 lemon, thinly sliced; Chopped fresh parsley leaves for garnish

By Mark Bittman

Updated May 1, 2024

Veal With Tomatoes, Olives and Lemon — Andrew Scrivani for The New York Times

Total Time: 30 minutes
Rating: 4(74)
Comments: Read comments

This Roman dish is simple to prepare and takes little time, perfect for a spring dinner party or a weeknight dinner for a family. Make sure the veal is pounded thin, and cook each side until just brown. Serve it warm, with a salad and a good crusty baguette. (The New York Times)

Featured in: THE MINIMALIST; Good News: Nothing's New in Italy

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Ingredients

Yield:4 servings

Extra virgin olive oil as needed
1teaspoon minced garlic
2cups chopped tomatoes (canned are fine; drain them first)
Salt and pepper
1cup mixed good olives
8 to 12thin slices veal, preferably from the leg, pounded slightly until less than ¼-inch thick
Flour for dredging
1lemon, thinly sliced
Chopped fresh parsley leaves for garnish

Ingredient Substitution Guide

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Preparation

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

Ratings

4 out of 5

74 user ratings

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Comments

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Christine Cote-Wissmann11 months ago

Added a generous tsp of capers just after adding tomatoes and 1/2 tsp red pepper flakes, both to add depth. Anchovies could also add a nice umami. Regardless, really great. Used leftover veal scaloppini as the protein. Could easily substitute pounded chicken breasts. Or use without a protein as a lovely pasta sauce or a dipping sauce for an excellent bread.

Joan Borsten1 year ago

We substituted veal chops for the pounded veal and it was really delicious. Definitely will repeat regularly.

mariah mackay2 years ago

The veal was tough? Error in choice? Otherwise quite good with a baguette. Suggest using some skinned and boned chicken as an alternative

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