Lemon And Olive Veal Steaks - cooking recipe

Ingredients

2 tablespoons all-purpose flour
salt & freshly ground black pepper
2 (125 g) boneless veal steaks, we used butterflied loin
1 tablespoon olive oil
1/4 cup dry white wine
1 tablespoon lemon juice
2 tablespoons butter
1/4 cup sliced green olives, ours were anchovy stuffed
2 teaspoons chopped fresh parsley
1 teaspoon chopped fresh thyme

Preparation

Season the flour with salt and pepper and lightly coat the veal in this, shaking off any excess.
Heat the oil in a pan over medium high heat, add the veal and cook for about 2 minutes or until golden brown.
Turn and cook for about 1 minute more, then remove and keep warm whilst you make the sauce.
Pour the wine and lemon juice into the pan and simmer for a minute, scraping up any brown bits.
Add the butter, herbs and sliced olives and allow to thicken a little before serving over the steaks.