Grilled Veal Scallopini with Olive-Artichoke Relish

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
lemon wedges

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.

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