Veal In Wine
By: Anonymous
Published: Friday, December 11, 2009 - 1:15am

Ingredients




2 lbs. veal scallops, pounded thin
Flour for dredging
3 tablespoons olive oil
3 tablespoons butter
1/4 pound Prosciutto, thinly sliced
1 sm. onion, chopped
2 shallots, chopped
1 bay leaf, mashed
Dash of cayenne pepper
1 1/2 cups dry white wine
1/4 pound mushrooms, sliced
1 pkg. green peas, frozen or 1 lb. fresh peas, shelled
1 jar artichoke hearts, drained
2 tablespoons butter

Preparation

1 Lightly dredge the veal in the flour. In a large skillet, saute the pounded veal slices in the oil and butter until golden on both sides. Add the Prosciutto, onion, shallots and seasonings. Cook for 2 minutes, then blend in the wine, stirring and heat for 3 minutes more. Stir in the mushrooms, peas and artichokes and cook the sauce for 12 minutes to reduce. Then melt in the butter and stir. Place the meat on a heated platter, pour the sauce over and serve. 
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Yield:




12.0 servings





Added:

    Friday, December 11, 2009 - 1:15am  


Creator: 

Anonymous 










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