Roman Veal Scaloppine - cooking recipe

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)

Preparation

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.
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.
Saute 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 sauteing remaining slices.
Taste sauce, and adjust seasoning; spoon it over veal slices, and arrange lemon on top.
Sprinkle with parsley, and serve.