1 cup green olives, pitted and chopped
3 tablespoons of salted capers, rinsed
4 anchovy fillets, chopped
1 lemon, juiced
1 cup of flour
1 lb veal cutlets, sliced thin (about 6 cutlets)
1 teaspoon Kosher salt
1 tablespoon of salted butter, cut in half
6 tablespoons of olive oil
3/4 cup dry vermouth
Mix the olives, capers, anchovies and lemon juice in a bowl and set aside.
Drag the cutlets through the flour so that they are lightly coated on both sides. Sprinkle them with Kosher salt.
In a large saute pan, heat half the olive oil and half the butter over medium-low heat. Test to see if the oil is pan is hot enough to fry with just the corner of a cutlet. When it sizzles, add the cutlets (3 at a time) to the pan. Cook on each side for about 2 minutes or until the edges begin to brown. Add half of the vermouth to deglaze the pan. As it smokes and sizzles, use a wooden spoon to scrape all the brown bits off the bottom of the pan.
Remove the cutlets, and repeat the same process with the remaining pieces.
Spoon the relish on top of the culets and serve immediately. The acid from the capers and olives will create a beautiful tang with the fat from the butter and olive oil