1-1⁄2 pounds veal scaloppine, pounded thin
1⁄2 teaspoon salt
1⁄2 teaspoon pepper
5 tablespoons fl our
6 tablespoons extra-light olive oil
Make the sauce and keep warm.
Sprinkle the veal scaloppine with 1⁄4 teaspoon salt and 1⁄4 teaspoon pepper, and dust them lightly with
fl our, shaking to remove excess. Heat 3 tablespoons olive oil in a large saucepan on high, and quickly brown the veal on both sides for 2 minutes. Remove from heat; place on a platter and cover with foil to keep warm.
Add the remaining 3 tablespoons of oil and repeat the same process with the remaining pieces of veal.
Bring the sauce to a boil, add the veal, and reduce to a simmer. Cook for 3 to 4 minutes.
Place the scaloppine on a serving tray and spoon the sauce on top.