Veal Scallopini with Mushrooms & Artichokes

By: The Food Hunter

This mix of veal and veggies makes tasty meal; perfect for any occasion. Not a fan of veal, you can easily substitute thin chicken breast and get the same delicious results. 

Veal Scallopini with Mushrooms & Artichokes
serves 4

1lb mushrooms sliced
12oz artichoke hearts - frozen or canned
4oz pancetta
2tsp salted capers, rinsed
4-6 veal cutlets
flour for dredging the veal
salt and pepper to taste
olive oil

For the lemon butter sauce:
1/4 cup lemon juice
2Tbs white wine
1/2 cup cream
1/2 cup chicken broth
1tsp corn starch
3Tbs butter
salt and pepper


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Heat a pan on the stove top, and add the pancetta - cook until browned and crisp.
To the same pan, add the mushrooms, and some oil if needed. Season with salt and black pepper, and sauté until mushrooms are fully cooked - about 8-10 minutes.

Slice the artichoke hearts into quarters and add to the pan with the mushrooms. Add the capers, and cook for a few more minutes.

Be sure the veal is pounded to 1/4 inch thickness. Sprinkle with salt and pepper, and dredge in flour lightly.

In another pan, heat 2 tbs of oil, and fry the veal pieces. Add cooked veal to the mushrooms and artichokes.

Make the sauce by heating the lemon juice and white wine, and boil until reduced by a third.
Add cream and cook until slightly thickened. Mix 1 tsp corn starch with a bit of chicken broth, to remove lumps, and add to the pan, with the remaining chicken broth. Cook until sauce thickens.

Add butter to the sauce slowly incorporating it, by whisking. Taste and adjust the salt and pepper. If too sour, add more chicken broth and corn starch.