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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Veal Scallopini with Artichokes Recipe

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This recipe for Veal Scallopini with Artichokes is from The Baker Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
12 slices veal scallopini
About 1/4 c. flour
2 6 1/2 oz jars artichoke hearts marinated in oil;
Salt and Pepper to taste
Juice of 1/2 lemon
2 T. chopped parsley
Directions:
Directions:
Place scallopini between two sheets of wax paper and pound until thin.
Flour lightly, shaking off excess.
Heat 2 T oil (from artichoke hearts marinade) in a large skillet. Saute the veal, a few pieces at a time, for 4 mins. on each side. Remove to a warm dish and add salt and pepper.. Place artichoke hearts in shillet. Add extra oil, if needed. Cook until warmed through. Return veal to pay and heat everything together beriefly. Sprinkle with lemon juice and parsley.
Number Of Servings:
Number Of Servings:
4-6

 

 

 

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