Ingredients

• Olive oil, for drizzling
• Flour, for coating
• Salt and freshly ground black pepper
• Four 4-ounce thinly sliced veal fillets, pounded thin
• 3 ounces spicy Italian sausage, cooked and sliced
• 1 ounce diced red onions
• 1 ounce sliced cherry peppers
• 1 ounce diced roasted red sweet peppers
• 1 tablespoon capers
• 1 teaspoon minced garlic
• 5 pitted kalamata olives, halved
• 1/2 cup chicken stock
• 1 tablespoon butter

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Instructions

1. Drizzle some olive oil in a pan set over medium heat. Dip the veal in some flour, then place in the hot oil. Sprinkle the veal with salt and pepper and cook until golden brown, about 2 minutes. Flip the veal and add the cooked sausage, onions, cherry peppers, sweet peppers, capers, garlic and olives. Add the chicken stock and butter, and cook until the sauce reduces, 4 to 5 minutes. Plate the veal with some sauce and serve.