Prep 30 mins
Cook 35 mins
Reduce sodium by not adding additional salt and using a low-sodium stock.
- 1⁄4 cup all-purpose flour
- salt and pepper
- 1 tablespoon vegetable oil cooking spray
- 4 (1/4 lb) veal cutlet, 4 large pieces, about 1 pound veal scallop
- 8 pieces shiitake mushrooms, stems removed and cut in half
- 3 teaspoons olive oil
- 1 small finely chopped onion
- 1 minced finely garlic clove
- 1⁄2 cup dry white wine
- 2 tablespoons defatted beef stock
- 3 cups frozen artichoke hearts
- Flatten veal cutlet with a meat pounder to approximately 1/4-inch thick. Dip into each scallop into flour on both sides and reserve.
- Heat 1 teaspoon olive oil in a non-stick frying pan and spray pan lightly with non-stick vegetable spray. Over medium-high heat, brown the cutlets on both sides and reserve.
- Add another teaspoon olive oil and lightly spray frying pan again with vegetable spray. Sauté mushrooms until lightly browned, about 2-3 minutes and reserve.
- Add a third teaspoon olive oil to the pan and sauté onions and garlic until golden, about 2 minutes, stirring constantly.
- Add the wine and stock to the pan, and deglaze the pan by scraping the bottom to bring up all of the flavors.
- Return the veal cutlets and mushrooms to the pan, and add the frozen artichoke hearts.
- Cover and simmer until the veal is tender, about 5-10 minutes. (You can substitute canned artichoke hearts, but frozen are much better. If you are using the canned, add at the last minute, only to heat through.).
- Serve with sauteed spinach.