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.