Veal Scaloppini
By Executive Chef Edoardo Caneri, Crown Plaza,
Union Square. San Francisco

Serving Size: 1

3 Scallops Veal
2 tbls. Flour, (dredging)
2-1/4th tspn. Olive Oil
1/2 tspn. Garlic, (minced)
1 tbls. Capers
4 med. Artichoke Hearts, (quartered)
2-2/3 tbls. Wine, (white, dry)
1 tspn. Lemon Juice
6 oz. Spinach Leaves, (washed and dried)
1 tbls. Butter, (room temp.)

1. Season the scaloppini lightly with salt and white pepper. Dredge in flour and shake off excess.

2. Heat a large skillet over high heat and add enough oil to generously coat the bottom. Add the scaloppini (as many as will fit in a single layer) and cook until lightly browned (approx. 45 seconds per side).

3. Remove to a hot platter. Immediately add garlic, capers, artichokes, wine and lemon juice. Bring to a boil, return scaloppini to the pan and reduce sauce slightly.

4. Meanwhile, add tablespoons of oil to another pan and add spinach leaves. Cook until lightly wilted and season to taste with salt and pepper.

5. Place spinach on plate, top with scaloppini and sauce. Serve immediately.

Other Cheif Recipes:
Lobster Salmon Carpaccio
Sicilian Sea Bass Poached in Acqua Pazza
Veal Scaloppini


 Food & Beverage International | |  NutraFoodies |  California the Magazine
Home |  Food |  Wine |  Chefs |  Restaurants |  Advertisers |  Recipes
Travel |  Slide-Shows |  Whos News |  Directories | 
Events  |  Newsletters |  About Us |  Media Kit

©2000 - 2010 Food and Beverage International
All Rights Reserved. | Contact Us |