Veal Scallopini Recipe
Artichoke hearts, shiitake mushrooms, served with mashed potatoes, seasonal vegetables finished in a roasted garlic butter sauce
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Ingredients
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Meat
Vegetables
Potatoes
Sauce
Method
Preparation
- 1
- 2
Cooking the Veal
- 3
Sauté the Veal
In a large skillet, heat olive oil over medium-high heat. Season veal cutlets with salt and pepper. Cook for 2-3 minutes on each side until golden brown. Remove from skillet and set aside.
- 4
Sauté the Vegetables
In the same skillet, add shiitake mushrooms and artichoke hearts. Sauté for 5 minutes until mushrooms are tender.
- 5
Combine and Finish the Dish
Add the roasted garlic (squeezed out of the skin) and butter to the skillet. Stir until melted and combined. Return veal to the skillet and coat with sauce. Squeeze lemon juice over the top before serving.
Serving
- 6
Plate the Dish
Serve the veal scallopini alongside mashed potatoes and seasonal vegetables, drizzling extra sauce on top if desired.
