Veal In Wine

Photo: flickr user dbking

Ingredients

2 lbs. veal scallops, pounded thin

Flour for dredging

3 tablespoons olive oil

3 tablespoons butter

1/4 pound Prosciutto, thinly sliced

1 sm. onion, chopped

2 shallots, chopped

1 bay leaf, mashed

Dash of cayenne pepper

1 1/2 cups dry white wine

1/4 pound mushrooms, sliced

1 pkg. green peas, frozen or 1 lb. fresh peas, shelled

1 jar artichoke hearts, drained

2 tablespoons butter

Preparation

Lightly dredge the veal in the flour. In a large skillet, saute the pounded veal slices in the oil and butter until golden on both sides. Add the Prosciutto, onion, shallots and seasonings. Cook for 2 minutes, then blend in the wine, stirring and heat for 3 minutes more. Stir in the mushrooms, peas and artichokes and cook the sauce for 12 minutes to reduce. Then melt in the butter and stir. Place the meat on a heated platter, pour the sauce over and serve.