Quick and Tasty Veal Scaloppine
Ingredients
- 400 g Veal slices
- 50 g Mushrooms
- 50 g Artichokes in oil
- 30 g Pickled gherkins
- White wine to fade
- Capers
- Flour to flour
- Butter to bake
- Salt
Instructions
- Coarsely chop mushrooms, artichokes and gherkins.
- Lightly flour the veal slices.
- In a skillet, melt the butter over moderate heat and cook the floured slices until golden brown.
- Drizzle the escalopes with the white wine and let it evaporate.
- Salt to taste.
- Once cooked, remove the escalopes from the pan and keep warm.
- In the same pan, heat the chopped vegetables and capers.
- Pour the dressing over the escalopes and serve hot.
Notes
For a lighter variation, you can replace the butter with extra virgin olive oil. Also, for a special touch, you can add a pinch of black pepper or herbs such as thyme or rosemary in the chopped vegetables.