Alla Lisa Recipe
grilled veal scaloppini, artichoke hearts, broccoli, mushroom, zucchini
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Ingredients
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Meat
Vegetables
Seasoning
Method
Preparation
- 1
Prepare the Ingredients
Begin by washing and chopping the broccoli into small florets. Slice the zucchini into thin rounds and the mushrooms into quarters. If using fresh artichoke hearts, clean and slice them; if using canned, drain and rinse them.
- 2
Prepare the Veal
Pound the veal scaloppini gently with a meat mallet until they are an even thickness. This will help them cook evenly.
Cooking
- 3
Cook the Vegetables
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the garlic cloves (smashed) and sauté for 1-2 minutes until fragrant. Then, add the broccoli, zucchini, mushrooms, and artichoke hearts. Season with salt and black pepper. Sauté the vegetables for about 5-7 minutes until they are tender.
- 4
Grill the Veal
In another pan or grill, heat the remaining tablespoon of olive oil over medium-high heat. Season the veal scaloppini with salt and black pepper. Grill the veal for about 3-4 minutes on each side until cooked through and nicely browned.
- 5
Combine and Serve
Once the veal is cooked, add the grilled scaloppini to the skillet with the vegetables. Drizzle lemon juice over the dish, toss gently to combine, and cook for an additional 1-2 minutes to heat through.