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Scallopine with Artichokes & Lemon SauceFor this easily prepared dish, choose small veal escalopes (scallopine), 0.5 cm thick. Veal cutlets may be used instead but will require longer cooking. Be sure to buy fonds (bottoms) of artichokes, not the hearts.


serves totaltime preptime cookingtime
4 persons 40 minutes 15 minutes 25 minutes


{tab Ingredients}

  • 600 grams Veal Escalopes
  • Seasoned Flour
  • 50 grams Butter
  • 1 dessert spoon Shallot, finely chopped
  • 350 grams Artichokes, bottoms
  • 125 ml Dry White Wine
  • 300 ml Chicken Stock
  • 2 small Lemons
  • 150 ml Double Cream
  • Salt & Black Pepper

{tab Instructions}

  1. Trim any fat from the escalopes and coat them in seasoned flour.
  2. Heat the butter in a heavy-based pan over medium heat and fry the escalopes for a few minutes, until golden brown, turning once.
  3. Add the shallots and artichoke bottoms, and pour over the wine.
  4. Bring the mixture to simmering point, and reduce the heat.
  5. Add sufficient stock to cover the veal completely.
  6. Grate the rind from the lemons and set aside, and add the squeezed lemon juice to the sauce.
  7. Cover the pan with a lid and cook over low heat for 20 minutes or until the veal is tender.
  8. Stir in the cream and simmer the sauce for a further 5 - 6 minutes, uncovered, until the sauce has a creamy texture.
  9. Adjust seasoning with salt and pepper.
  10. Arrange the escalopes in the centre of a warmed serving dish and surround with a border of buttered noodles or fluffy rice.
  11. Pour the sauce over the meat and top with a scattering of grated lemon peel.


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