Nutritional Information CALORIES 293 FAT 8.2g PROTEIN 23g CARBOHYDRATES 32g CHOLESTEROL 68mg SODIUM 316mg FIBER 1.8mg IRON 31mg Serving size: : Serves 4 adults. Each serving serving size: 2 pieces veal, 1/2 cup artichoke mixture, 1/2 cup pasta Time To Cook: Preparation & cooking time: 30 minutes total Sicilian Veal Cutlets Ingredients 8 veal leg cutlets, about 1.5 ounces each 2 tablespoons all-purpose flour 1/2 teaspoon black pepper 2 teaspoons vegetable oil, divided 1 garlic clove, minced 1 cup dry white cooking wine or regular dry white wine of your choice 1 1/2 cups chopped seeded plum tomatoes, about 4 tomatoes 6 pitted Greek or Kalamata olives, chopped once pitted 1 6-ounce jar marinated artichoke hearts, drained and chopped 2 cups hot cooked angel hair pasta, about 4 ounces uncooked pasta fresh thyme sprigs (optional) Directions   Place each veal cutlet between 2 sheets of heavy-duty plastic wrap and flatten to 1/8-inch thickness using a meat mallet or rolling pin. Combine flour and pepper. Dredge veal in flour mixture then shake off excess flour. Heat 1 teaspoon oil in a skillet over high heat until hot. Add half of cutlets to skillet. Cook 2 minutes on each side or until browned. Repeat with 1 teaspoon oil and remaining veal. Remove from pan. Add garlic and sauté 30 seconds. Add wine, scraping pan to loosen browned bits. Reduce heat to medium-high; boil wine mixture for 3 minutes. Return veal to pan. Add tomato, olives, and artichokes; cover and simmer 1 minute or until thoroughly heated. Serve immediately with the pasta. Garnish with thyme, if desired.   © 2003 Roberts Food Center. Designed and Hosted by The Computer Company, Inc.