In Italy, scaloppine are thinly sliced cuts of meat, often veal, that are commonly dusted with flour, sautéed and served with a side of vegetables.
- 1 lb veal scaloppine
- 4 tablespoons extra virgin olive oil
- ½ cup white wine
- 2 tablespoons all-purpose flour
- 4 artichokes
- 1 lemon
- 1 clove of garlic
- 1 tablespoon minced parsley
- salt and pepper
Carefully clean the artichokes; remove the stem and tough outer leaves.
Set the stems aside.
To keep the artichokes from turning brown, rub with lemon juice and place them in a bowl of cold water and lemon juice.
Cut off the tips of the artichokes, leaving the heart and tender inner leaves.
Cut them in half and remove the fuzzy choke.
Peel and trim the stems of the artichokes.
Thinly slice artichokes and stems: return to the lemon water.
Then, heat the extra virgin olive oil and garlic in a frying pan.
Add the artichokes and cook for about ten minutes.
In the meanwhile, flatten the veal scaloppine with a meat pounder then make small cuts around the edges so that the meat doesn’t curl up during cooking.
When the artichokes are ready, season with salt, pepper and parsley.
Remove the garlic and set artichokes aside.
Flour the veal scaloppine and cook in a skillet with a tablespoon of oil.
Season with salt and pepper and add white wine.
Let the wine evaporate and add the artichokes.
Let it cook a couple of minutes and the dish is ready.
Serve the scaloppine with artichokes and a grinding of fresh black pepper: buon appetito!
Source: Academia Barilla