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Veal Scallopini with Artichokes Recipe

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This recipe for Veal Scallopini with Artichokes, by , is from The Baker Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ellen Baker
Added: Wednesday, June 28, 2006

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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