Tapenade (can be prepared in advance)
1 cup frozen artichoke hearts, thawed, medium chopped (4 oz.)
1/2 cup roasted red pepper from a jar, medium chopped (2 oz.)
3 Tbs pitted Kalamata olives, cut in half
6 fresh basil leaves, chopped
2 Tbs fresh flat-leaf parsley, chopped
2 Tbs red onion, finely chopped, rinsed in hot water and drained well
1 Tbs fresh lemon juice

Veal
Kosher or sea salt, to taste
Fresh ground pepper, to taste
1 tsp dried thyme
1 lb veal scallopini/cutlets, 1/8-inch thick and pounded on both sides
3 Tbs extra virgin olive oil
Lemon wedges for garnish

Tapenade

1. In a medium bowl, combine artichoke hearts, roasted red pepper, olives, basil, parsley, red onion and lemon juice.
2. Cover with plastic wrap; set aside. Serve at room temperature.

Veal

1. Pre-heat grill or grill pan to medium high.
2. Season each cutlet with thyme, salt and pepper on both sides.
3. Coat both sides of each cutlet with olive oil.
4. Brush grill rack or grill pan with olive oil.
5. Grill each cutlet over medium-high heat for approximately 1 to 2 minutes per side. Be careful not to overcook.
6. Transfer grilled cutlets to plates, top with olive-artichoke rapenade, and garnish with a fresh lemon wedge and enjoy!