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Veal Scallopinni Alla Marsala with Mushrooms & Artichokes
  
Ingredients
1 lb. thin Veal Scallops
454g
1 sliced lemon
½ cup flour 125ml
½ cup Marsala wine (dry Florio) 125ml
¼ cup olive oil 180ml
Salt and pepper
½ lb. mushrooms, peeled and sliced 225g
1 package frozen artichoke hearts
Directions
Flatten veal into very thin
pieces and cut to 4 inch (10cm) pieces.
Dredge in flour.
Sauté
sliced mushrooms in oil and remove to a dish.
Brown veal quickly in same
pan on both sides.
Add Marsala wine and season
to taste and return mushrooms to pan, add artichoke hearts.
Cover and simmer over low
flame for 5 minutes.
Serve very hot with lemon
slices. |
