Sicilian Veal Cutlets

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8 (1 1/2-ounce) veal leg cutlets

2 tablespoons all-purpose flour

1/2 teaspoon black pepper

2 teaspoons vegetable oil, divided

1 garlic clove, minced

1 cup dry white wine

1 1/2 cups chopped seeded plum tomato (about 4)

6 pitted Greek or kalamata olives, chopped

1 (6-ounce) jar marinated artichoke hearts, drained and chopped

2 cups hot cooked angel hair (about 4 ounces uncooked pasta)

Thyme sprigs (optional)

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