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Veal Scaloppini with Artichoke & Prosciutto Tapenade

Source of Recipe

Marla


List of Ingredients

Veal Scaloppini with Artichoke & Prosciutto Tapenade

10”-12” Saute' Pan
Tongs

12 oz Veal Eye of Round, pounded thin
6 oz Artichoke hearts, rough chopped
2 oz Prosciutto, sliced thin then rough chopped
1 oz green onions, diced
½ t minced garlic
2 oz white wine
2 oz heavy cream
2 oz unsalted butter
Salt & pepper to taste
Olive oil for sautéing veal
All purpose flour for coating veal




Recipe

For the veal…heat the pan to medium heat. Season the veal and lightly coat with flour. Add olive oil to the pan. Add the veal to hot oil. Cook the veal on each side for 1-2 minutes or until golden brown. Remove veal from pan and reserve in warm place.

For the tapenade…remove excess oil from pan. Add butter to the pan. Once melted, add Prosciutto, followed by green onions, garlic and artichoke hearts. Saute' together for 2-3 minutes. Add white wine. Let it reduce for 1 minute then add heavy cream. Reduce the cream until it looks glossy. Remove from heat and season with salt and pepper to taste.

To plate:

Arrange two dinner plates with your favorite starch and vegetables. Shingle the veal onto the plate and then spoon the artichoke and Prosciutto Tapenade over the top.

Note:

Thin sliced veal top round or cutlets may be used in substitution for the veal eye of round.