Veal Scallopini with Artichokes and Tarragon

Total Time
30 min
18 min
12 min
Our sautéed artichoke hearts team up with tarragon to lend an unusually savory flavor to the veal.


olive oil

2 tsp

canned artichoke hearts without oil

14 oz, quartered

uncooked lean veal leg

16 oz, 0r 1 pound, cut into 8 thin cutlets (without bone)

table salt

½ tsp, or to taste

black pepper

¼ tsp, or to taste

all-purpose flour

3 Tbsp

cooking spray

1 spray(s), or enough to coat skillet

fresh lemon juice

3 Tbsp

white wine

cup(s), optional

fat free chicken broth

¼ cup(s)

dried tarragon

½ tsp

salted butter

1 tsp


  1. Place a large nonstick skillet over moderately high heat. Heat oil and cook artichokes until heated through, turning once, about 3 to 4 minutes; remove from skillet and keep warm on a serving platter. (Note: If you can find canned artichoke bottoms, use them, sliced, instead of hearts.)
  2. Season veal with salt and pepper. Place flour in a plastic bag; put veal in bag, close and shake to coat.
  3. Coat same skillet with cooking spray. Cook veal, turning once, until cooked through and browned, about 4 minutes; remove from skillet and keep warm alongside the artichokes.
  4. With skillet over moderate heat, add lemon juice, wine, broth and tarragon, stirring to get browned bits off bottom of pan. Add butter and move pan around to help it melt; spoon over veal and artichokes. Yields 2 slices of veal and about 3/4 cup of artichokes and sauce per serving.

A happier, healthier you starts here