Veal Scallopini with Artichokes and Tarragon
- Total Time
Our sautéed artichoke hearts team up with tarragon to lend an unusually savory flavor to the veal.
olive oil2 tsp
canned artichoke hearts without oil14 oz, quartered
uncooked lean veal leg16 oz, 0r 1 pound, cut into 8 thin cutlets (without bone)
table salt½ tsp, or to taste
black pepper¼ tsp, or to taste
all-purpose flour3 Tbsp
cooking spray1 spray(s), or enough to coat skillet
fresh lemon juice3 Tbsp
white wine⅛ cup(s), optional
fat free chicken broth¼ cup(s)
dried tarragon½ tsp
salted butter1 tsp
- 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.)
- Season veal with salt and pepper. Place flour in a plastic bag; put veal in bag, close and shake to coat.
- 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.
- 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.