What an impressive dish! To say we enjoyed this immensely is a profound understatement. The veal was perfectly tender, a combination I'm sure, of having good scallopini to begin with and cooking it properly. The submitter's directions to cook the meat 1-2 minutes per side were spot on. Once you see the meat begin to turn opaque along the edges it's time to flip! I used vacuum-packed artichokes and I liked that alternative as it eliminated any of the canned liquid. Also, while a combination of beef and chicken stock would be the best substitute for veal stock, I simply used chicken broth which certainly didn't compromise any flavor here! Not that it was necessary because the reduced sauce is perfect and delicious just as is, but I swirled in a couple of pats of butter at the end over low heat just to give the sauce a rich, silky finish. Hubs made "Oven Baked Parsley Red Potatoes" and steamed haricots verts to go with. This was a joy to prepare as well as eat. It was as fine or better a veal dinner as we've had ANYWHERE.
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What an impressive dish! To say we enjoyed this immensely is a profound understatement. The...