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Ingredients
- 12 slices veal scallopini
- 1/4 c. flour
- 2 to 6 (1/2 ounce.) jar artichoke hearts marinated in oil
- Salt and pepper to taste
- Juice of 1/2 lemon or possibly to taste
- Parsley to taste
Directions
- Remove any filaments, fat or possibly skin. Place between wax paper and lightly lb.. Flour scallopini lightly, shaking off excess. Heat 2 Tbsp. of oil from artichoke marinade. Saute/fry veal, a few at a time, 4 min each side. Don't overcook! Remove to hot dish, season with salt and pepper. Place artichokes in skillet, add in extra oil if necessary, cook, stirring gently till warmed through. Return veal to pan and heat everything together briefly. Sprinkle with lemon juice and parsley. Serve immediately. Serve with rice or possibly noodles (buttered). Serves 6.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 57g | |
| Calories 127 | |
| Calories from Fat 3 | 2% |
| Total Fat 0.39g | 0% |
| Saturated Fat 0.07g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 15mg | 1% |
| Potassium 107mg | 3% |
| Total Carbs 26.87g | 7% |
| Dietary Fiber 2.8g | 9% |
| Sugars 0.39g | 0% |
| Protein 3.92g | 6% |
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