| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
September 1 |
1 |
servings |
INGREDIENTS
| 1 1/2 |
lb |
Veal scallops; (each about 1/8 inch |
|
|
; thick) |
|
|
All-purpose flour seasoned with salt and |
|
|
; pepper for dredging the veal |
| 2 |
tb |
Olive oil |
| 3 |
tb |
Unsalted butter |
| 3 |
tb |
Fresh lemon juice |
| 3/4 |
c |
Chicken broth |
|
|
A; (6-ounce) jar |
|
|
; marinated artichoke |
|
|
; hearts, drained, |
|
|
; rinsed well, and |
|
|
; cut lengthwise into |
|
|
; 1/4-inch-thick |
|
|
; slices |
INSTRUCTIONS
Dredge the veal in the flour, shaking off the excess. In a large heavy
skillet heat the oil and 2 tablespoons of the butter over moderately high
heat until the foam subsides, in the fat saute the veal in batches for 45
seconds on each side, or until it is golden, transferring it as it is
cooked to a heated platter, and keep it warm. To the skillet add the lemon
juice and the broth and simmer the mixture, stirring and scraping up the
brown bits, for 2 minutes. Strain the mixture through a fine sieve into a
small saucepan, add the artichokes, and simmer the sauce for 2 minutes.
Remove the pan from the heat, swirl in the remaining 1 tablespoon butter,
and season the sauce with salt and pepper. Divide the veal among 4 heated
plates and nap it with the sauce.
Serves 4.
Gourmet September 1992
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