Veal Scallops Florentine

"Reduce sodium by not adding additional salt and using a low-sodium stock."
 
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Ready In:
1hr 5mins
Ingredients:
11
Serves:
4
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ingredients

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directions

  • Flatten veal cutlet with a meat pounder to approximately 1/4-inch thick. Dip into each scallop into flour on both sides and reserve.
  • Heat 1 teaspoon olive oil in a non-stick frying pan and spray pan lightly with non-stick vegetable spray. Over medium-high heat, brown the cutlets on both sides and reserve.
  • Add another teaspoon olive oil and lightly spray frying pan again with vegetable spray. Sauté mushrooms until lightly browned, about 2-3 minutes and reserve.
  • Add a third teaspoon olive oil to the pan and sauté onions and garlic until golden, about 2 minutes, stirring constantly.
  • Add the wine and stock to the pan, and deglaze the pan by scraping the bottom to bring up all of the flavors.
  • Return the veal cutlets and mushrooms to the pan, and add the frozen artichoke hearts.
  • Cover and simmer until the veal is tender, about 5-10 minutes. (You can substitute canned artichoke hearts, but frozen are much better. If you are using the canned, add at the last minute, only to heat through.).
  • Serve with sauteed spinach.

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RECIPE SUBMITTED BY

I live in Victoria, British Columbia. I am happily married to the most wonderful guy on earth:) Aside from being a wanna be chef, I am also a wanna be children's book author, and a famous crooner in the shower aside from being a frustrated painter/illustrator and a real trying hard golfer. I love experimenting with different dishes from countries all over the world. I am constantly experimenting with new recipes and different types of fresh herbs and spices. I collect cookbooks and magazines. Most of the recipes I've posted and I will be posting are from the different magazines such as Bon Appetite, Chatelaine, Cucina, Hello, Home Maker and Gourmet. I will also try to post recipes that I've grown up with as well as those that came from family and friends.
 
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