16 mushroom caps
8 oz. veal scallopini
1/2 cup flour
3 tablespoons corn oil
2 tablespoons butter
2 cloves garlic, minced
1 tablespoon parsley, minced
2 anchovies, minced
2 artichoke hearts
6 pitted black olives
2/3 cup dry white wine
3/4 cup heated chicken broth
salt and pepper, to taste

Parboil the mushroom caps for 3 1/2 minutes. Immediately plunge them into ice water to arrest the cooking process; drain.

Pound out the veal. Lightly dredge it in flour; tap off the excess.

Place the oil in a large skillet over a high flame. When hot, put in the sauté and saute just until brown on both sides.

Drain off the oil. Add the butter to the pan, then add the rest of the ingredients.

Cook over high heat until the sauce reduces and begins to thicken (about 5 minutes). Adjust the seasonings.

Transfer the veal to a heated platter and serve.

Submitted by: CM