Veal Scallops Florentine
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INGREDIENTS All-purpose flour Salt and pepper, to taste Vegetable cooking spray About 1 pound veal scallops 8 Shiitake mushrooms, stems removed and cut in half 3 teaspoons olive oil 1 small finely chopped onion 1 clove garlic, finely minced 1/2 cup dry white wine 2 tablespoons beef stock 1 package frozen artichoke hearts* Flatten veal with a meat pounder to about 1/4-inch thick. Dip each scallop into flour on both sides and set aside. Heat 1 teaspoon olive oil in a nonstick frying pan and spray lightly with nonstick vegetable spray. Over medium-high heat, brown the scallops on both sides and set aside. Add another teaspoon of olive oil and lightly spray frying pan again with vegetable spray. Sauté mushrooms until lightly browned, about 2 to 3 minutes, set aside. 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 the flavors. Return the veal scallops and mushrooms, to the pan, and add the frozen artichoke hearts. Cover and simmer until the veal is tender, about 5 to 10 minutes. Makes 4 servings *NOTE - You can substitute canned artichoke hearts, but the frozen are much better. If you are using the canned, add at the last minute, only to heat through.