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Veal Scallops with Artichoke Hearts recipe

Floured and sauteed veal scallops servedwith a simple lemon butter pan sauce with artichoke hearts.

Recipe: Veal Scallops withArtichoke Hearts

2 pounds veal scallops (each about 1/8inch thick)All-purpose flour seasoned with salt andpepper for dredging veal2 tablespoons olive oil4 tablespoons butter1/4 cup fresh lemon juice1 cup chicken broth1 (6-ounce) jar marinated artichoke hearts,drained,cut lengthwise into 1/4-inch-thick slicesSalt and freshly ground pepper to taste

  • Dredge the veal in the flour, shakingoff the excess. In a large heavy skilletheat the oil and 2 tablespoons of the butter over medium-highheat, add veal and saut until just cooked through, about1 minute per side. Place cooked veal on platterand keep warm.
  • To the skillet add the lemon juice andbroth; simmer the mixture, stirringand scraping up the brown bits, for 2 minutes. Add theartichokes, and simmer the sauce for 2 minutes.Remove the pan from heat and mix inremaining 2 tablespoons butter. Season the saucewith salt and pepper. Spoon sauce overveal scallops and serve.

    Serves 4.

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  • Comments

    1 Comment


    Divide the artichoke hearts evenly among the plates, placing over top of the veal and pour an equal amount of sauce onto each plate.

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