Ingredients:
• 1 pound thin veal cutlets for scaloppini
• ⅓ cup all-purpose flour
• 1 teaspoon salt
• ¼ teaspoon ground black pepper
• 3 tablespoons vegetable oil
• 2 tablespoons chablis or other dry white wine
• ¼ cup lemon juice
• ½ cup mushrooms, cleaned and chopped
• ½ cup artichoke hearts, chopped
• 2 tablespoons butter or margarine
• 10 ounces linguine, cooked
Preparation:
Pound the veal with a flat-surfaced mallet between 2 pieces of waxed paper until they are about ¼ inch thick. Combine the flour, salt, and pepper in a bowl. Dip the veal in the flour mixture and coat thoroughly. Cook the veal over medium heat in a large frying pan with vegetable oil, about 3 minutes, then remove veal from the pan.
Add the wine and lemon juice to the pan with reserved drippings and bring to a boil. Stir the liquid with a wooden spoon until thickened. Return the veal to the pan along with the mushrooms, artichoke hearts, and butter or margarine. Cover and simmer for about 5 minutes.
Serve with cooked linguine.
MAKES 4 SERVINGS
This Breakfast recipe was published in 'The Book Lover's Cookbook by 'Shaunda Kennedy Wenger and Janet kay Jensen' - Ballantine Books'
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