1 lb. veal scallops
1 C artichoke hearts, chopped
1/2 C roasted red pepper from a jar, chopped
3 T kalamata olives, chopped
2 T red onion, chopped
1 T lemon juice
1 t dried thyme
1/2 t salt
1/4 t pepper
To make the relish, combine artichoke hearts, red pepper, olives, red onion and lemon juice. Set aside.
Pound veal until 1/8" thick. Season with thyme, sale and pepper. Coat a pan with oil. When thoroughly heated, add the veal. Cook 2 minutes on one side, till brown and seared. Flip and cook the other side for about 1 minute. Serve topped with relish and a lemon wedge.
Can substitute chicken breasts for veal.