Veal scallopini with artichokes and tarragon
Canned artichoke hearts without oil
14 oz, quartered
Uncooked lean veal leg
16 oz, 0r 1 pound, cut into 8 thin cutlets (without bone)
½ tsp, or to taste
¼ tsp, or to taste
1 spray(s), or enough to coat skillet
Fresh lemon juice
⅛ cup(s), optional
Fat free chicken broth
- 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.