VEAL SCALLOPINI WITH BABY ARTICHOKES~ From StoneGable's Kitchen

1 TBS butter

3 TBS olive oil, divided

1 lb. veal scallopini (less than 1/4 inch thick)

1/2 cup flour

salt and pepper

2 TBS lemon juice, freshly squeezed

1/2 cup chicken stock

18 oz. frozen artichokes, thawed and halved lengthwise

1 tsp capers, rinsed and drained

2 cloves garlic, pressed

1 TBS lemon zest

4 TBS parsley, finely chopped



Dry scallopini by pattting with a paper towel. Dredge scallopini in flour that has been salted and peppered. 

Add 1 TBS butter and 1 TBS olive oil in a large skillet. Heat over medium high heat. Add scallopini in batches, cooking 2 minutes per side. Transfer to a plate.


Add the remaining olive oil, lemon juice and chicken broth to the pan and deglaze pan.  Cook for 1 minute over medium heat.  Add artichokes, garlic, lemon zest and capers. Cover and cook for 2-3 minutes. Uncover and cook until artichokes are brown, about 4-5 minutes. Serve artichokes on top of veal.


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