Veal Scaloppini with caper and artichokes in a lemon butter sauce
Ingredients: yield: 4 servings
| Veal round or tenderloin | 12-2oz servings |
| Artichoke hearts (quartered) | 12 ea |
| Capers | 1 Tblsp. |
| Lemon (squeezed) | 2ea |
| Parsley (chopped) | 2 Tblsp. |
| Shallots (chopped) | 2ea |
| White wine | ½ cup |
| Heavy cream | ¼ cup |
| Salt and pepper to taste | |
| Butter (cut in small cubes) | ½ pound |
Procedure:
- Pound veal between 2 pieces of saran wrap until about 1/8 of an inch thick.
- In a separate pan reduce the white wine with the shallots 75%.
- Add the cream and lemon juice continue reducing until thickened slightly, take off the heat and slowly add the butter while whipping.
- Season veal with salt and pepper dredge in flour lightly.
- In a hot pan with canola oil pan sear the veal about 1 minute on each side trying not to overload the pan.
- Add the artichokes and capers and continue cooking for 30 seconds.
- Place veal on the plate and pour over the artichokes and capers
- Strain the white wine sauce and pour over veal garnish with chopped parsley.