Source: dLife

Veal sauteed with plum tomatoes and wine.

Servings

1 large onion , thinly sliced
1 cooking spray
1 lb Veal, breast, whole, raw , cut into 1-inch strips
2 tbsp white all purpose flour
0.5 cup white wine (dry)
1 tsp minced garlic
1 pinch salt and pepper (to taste)
1 tsp oregano leaves
1 cup ground thyme
5 roma tomatoes , cut into wedges
2.25 oz canned black olives , drained and sliced
2 oz prosciutto , cut into 1-inch slices
2 tbsp chopped parsley

1 Sauté the onion in a cooking spray coated skillet over medium heat until tender, about 5 minutes.
2 Sprinkle the veal with the flour, and add to the skillet, stirring constantly, cooking the veal until lightly browned. Then stir in the wine, garlic, salt, pepper, oregano, and thyme, and bring to a boil.
3 Cover, reduce the heat, and simmer 8 to 10 minutes, or until the veal is almost tender, then add the tomatoes and olives.
4 Cover and simmer for 5 more minutes, or until thoroughly heated, and add the prosciutto. Let stand covered for 2 minutes, then sprinkle with the parsley.