Veal Scallopine with Artichokes, Button Mushrooms and Aged Balsamic Vinegar
These recipes come from my friends at ChefsLine.com (no longer in existence) and specifically Chef Cary Wolfson, ChefsLine’s culinary content director and executive chef at a large university.
As you can see, there are not a lot of ingredients for either of these recipes and they both can be made during the week or on the weekend.
Veal Scallopine with Saffron Couscous
For the Veal
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter ¼ stick, cut into pieces
- ½ cup all-purpose flour
- 6 oz thinly sliced veal cutlets pounded ¼ inch thick
- ¼ cup dry white wine
- ¾ cup artichoke hearts canned or oil cured, well drained
- 1 cup button mushrooms washed
- 3 tablespoons aged balsamic vinegar
For the Veal
- Spread flour on a shallow baking pan. Lightly season veal with salt and pepper, then coat completely with flour. Shake off excess flour.
- Heat oil and 1 tablespoon butter in a 12-inch heavy skillet over high heat until foam from butter subsides.
- Saute veal without crowding, in batches if necessary, turning over once, until browned and just cooked through, about 2 minutes per batch.
- Transfer to a platter as done, and keep warm in oven (200° F).
- When finished preparing veal, reduce heat to medium. Melt remaining butter and saute mushrooms for 2 minutes.
- Add artichokes and saute for 2 minutes more.
- Add white wine and reduce until almost dry. Use a silicon spatula or wooden spoon to stir pan while cooking.
- Divide veal slices between 2 plates and top with artichoke and mushroom mix. Drizzle balsamic over all.
- Serve with saffron couscous.
For the Couscous
- In a small sauce pan, bring water, saffron, olive oil and salt to a boil.
- Add couscous and pepper. Mix well.
- Remove from heat and cover for 5 minutes. Fluff with fork and serve.