At this time of the year, I get an abundance of small grape tomatoes. They are delicious as a snack but I get so many, I have to think of dishes to prepare with them. (The larger tomatoes don’t ripen till late in August here).
This is one I hadn’t tried before and since we were in the mood for a little meat, worked out really well. The topping alone would be good on any meat.
2 tbsp flour
1/4 tsp each salt and pepper
4 slices of top round of veal for scallopini
2 tsp oil
1/2 cup dry white wine
2 tbsp cold butter
1 cup grape tomatoes (halved)
1/3 cup pitted kalamata olives (halved)
1/3 cup chopped parsley (fresh if possible; less if dried)
Mix flour, salt and pepper in a large plastic food bag. Add veal, 1 piece at a time, and toss to coat.
Heat oil in a large nonstick skillet over medium-high heat. Add veal and cook 4-5 minutes, turning once, until golden (center should be opaque). Remove to a warm plate.
Add wine to skillet; simmer 1 minute. Reduce heat to very low. Stir in butter until melted, then the tomatoes, olives and parsley. Spoon over cutlets.
I served with sauteed carrots and roasted small potatoes in rosemary.