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“Reduce sodium by not adding additional salt and using a low-sodium stock.”
1hr 5mins

Ingredients Nutrition


  1. Flatten veal cutlet with a meat pounder to approximately 1/4-inch thick. Dip into each scallop into flour on both sides and reserve.
  2. 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.
  3. 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.
  4. Add a third teaspoon olive oil to the pan and sauté onions and garlic until golden, about 2 minutes, stirring constantly.
  5. Add the wine and stock to the pan, and deglaze the pan by scraping the bottom to bring up all of the flavors.
  6. Return the veal cutlets and mushrooms to the pan, and add the frozen artichoke hearts.
  7. 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.).
  8. Serve with sauteed spinach.

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