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| VEAL SCALLOPINI ALLA MARSALA WITH MUSHROOMS AND ARTICHOKES | |
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1 lb. thin veal scallops 1 sliced lemon 1/2 c. flour 1/2 c. Marsala wine 1/4 c. extra virgin olive oil 3 cloves garlic, minced Salt and pepper 1/2 lb. mushrooms, peeled and sliced 1 pkg. frozen artichoke hearts Flatten veal into very thin pieces and cut to 4 inch pieces. Dredge in flour. Sauté sliced mushrooms in oil and remove to a dish. Brown veal quickly in the same pan on both sides; add garlic and Marsala wine and season to taste. Return mushrooms to pan and add artichoke hearts. Add a few drops of lemon juice over the artichokes. Cover and simmer over low flame for 5 minutes. Serve very hot with lemon slices. | |
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recipe reviews #123515
Yadira (United States) says:
This was great!!!
#134013
Tina (Minnesota) says:
I have made this, also made with chicken. This is almost like Lydias scallopini, but she does not put in artichokes from the recipe I grabbed. I did a twist and put those centa san marino I think they are called tomatoes. hand crushed them and put juice from can in. then i put pancetta on the top, fresh parmesean and parsley. I did this cuz I find when you have the marsala and the mushrooms, the sauce is so brown and it looks like chicken with brown gravy and just lacks color and I wanted color. I did this and it tastes great.
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