Veal Valentino
Source of Recipe
Internet
List of Ingredients
8-12 baby artichokes
1/4 cup olive oil
1 bunch Italian parsley, chopped
2 tablespoons fresh tarragon, chopped
2 tablespoons fresh rosemary, chopped
2 tablespoons fresh thyme, chopped
1 1/2 pounds fine veal loin or leg cutlets, sliced very thin and pounded flat into 2 oz each of veal scaloppine.
3-4 tablespoons of all-purpose flour
1/4 cup 2 oz. butter
2 garlic cloves, minced
1 cup dry white wine
2 lemons, juiced
Salt and pepper, to taste
1 cup Brown Sauce or beef broth
Recipe
Remove the outside leaves of the artichokes until you reach the yellow inner leaves. Remove the choke and cut the artichokes into wedges. In a skillet, saute the wedges in 2 tablespoons of the olive oil over medium-high heat. Add 2 tablespoons of the parsley and the rest of the herbs and cook for 4-5 minutes, until the artichokes hearts are slightly crispy. Set aside.
Lightly coat the veal scaloppine in flour. In a large skillet over medium heat, saute veal in the remaining olive oil from the skillet. Add the butter, garlic, and artichokes. Pour in the wine and reduce until the wine evaporates.
Add the juice of the lemons, the remaining parsley, salt and pepper, and brown sauce. Pour the sauce lightly and top veal scaloppine with artichokes.
Serve immediately.
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