SCALLOPINI DI VITELLO CARCIOFI IN SALSA DEL LIMONE

Hi everyone.  Today I have one of my favorite recipes for you.  It is amazing how some of the most wonderful dishes are really so simple to make.  Italians, especially in Northern Italy use a lot of lemons in their cooking.  I personally love the freshness that they impart into the food.  So I use them and the zest in a lot of my cooking.  Unlike regular scallopini, this recipe uses White Wine instead of Marsala.  It is great with the veal and the artichokes.

SCALLOPINI DI VITELLO CARCIOFI IN SALSA DEL LIMONE
Veal Scallopini and Artichokes in Lemon Sauce

Serves 3

6 1/8" slices of Veal
2 Eggs
Flour
Salt and pepper
White Wine 1 1/2 cups of a good dry wine
1 can of Artichoke Hearts packed in water
6 tablespoons of sweet cream butter
Olive Oil
Juice of one Lemon and the zest

In a skillet, melt 4 tablespoons of the butter and about 4 of olive oil. Salt and pepper the veal.   Dip the veal into the beaten eggs and then lightly into the flour.  Set on some waxed paper or parchment paper.  Let set while the butter and olive oil get hot.  Saute quickly on both sides, remove to a cookie sheet with a rack and put into a warm oven.  Add 1 and 1/2 cups of white wine to the skillet.  Add 2 tablespoons of butter, the juice of one lemon to the skillet.  Bring quickly to a boil. Cook until slightly reduced stirring constantly.  Lower heat immediately and add the artichokes that have been cut in half.  Stir gently just until warmed.  Remove cutlets from the oven and arrange on a platter, or individual dishes.  Spoon the artichokes and the sauce over all.  Sprinkle some of the lemon zest on each plate over the cutlets and artichokes.  This is great with some fettucine dressed with a little olive oil and lemon juice.

Thanks for stopping in today
Ciao
Grayce