Marinated Veal with Sun-dried Tomatoes and Pepperoncini
Finely dice tomatoes. Peel onions and cut into rings. Rinse lemon with hot water, pat dry and cut into slices. Place veal cutlets in a shallow dish and top with sun-dried tomatoes, onion, lemon, pepperoncini and caperberries. Mix 2 tablespoons of olive oil with pepper to taste. Drizzle oil over veal. Cover and marinate 1 hour in the refrigerator.
Remove meat and pat dry. Season with salt. Heat the remaining olive oil in a nonstick skillet. Add veal and sauté, 2-3 minutes per side. Remove from the pan and keep warm.
Pour the marinade (tomatoes, onion, lemon, pepperoncini and caperberries) into the pan. Cook briefly, stirring. Serve veal cutlets with marinade. Serve with a baguette, if desired.