Veal With Olives & Dried Tomatoes
|Boneless veal leg||1 1⁄4 Pound (8 Slices, Each About 1/4 Inch Thick)|
|Olives and dried tomato||1 Cup (16 tbs) (Recipe Follows)|
|Milk||1⁄2 Cup (8 tbs)|
|Fine dry bread crumbs||3⁄4 Cup (12 tbs)|
|Chopped parsley||1 Tablespoon|
Trim and discard any tough membrane from veal slices.
Then place slices between sheets of plastic wrap and pound with a flat-surfaced mallet until about 1/8 inch thick.
Prepare Olives & Dried Tomatoes and set aside.
In a shallow pan, beat egg with milk.
In another shallow pan, mix crumbs, parsley, and pepper.
Dip each veal slice in egg mixture to coat, drain briefly, and coat with crumbs.
Place slices in a single layer on plastic wrap.
Drain and reserve oil from Olives & Dried Tomatoes.
Heat half the oil with 1 tablespoon of the butter in a wide frying pan over medium-high heat.
Add veal, a portion at a time do not crowd pan; cook, turning once, until well browned on both sides 4 to 5 minutes, adding remaining oil and remaining 1 tablespoon butter as needed.
As veal is cooked, transfer to a warm platter, overlapping slices slightly; keep warm.
To serve, top veal with Olives & Dried Tomatoes.
Season to taste with salt and garnish with lemon wedges.