Veal Toscana Recipe

• 4 veal scallopini
• 2 artichoke hearts, quartered
• 1/2 c. slivered mushrooms
• 1/2 teaspoon minced shallots
• Healthy pinch grnd sage
• 1 ounce. light salt butter
• 2 ounce. white wine
• 4 ounce. chicken stock
• 2 ounce. vegetable oil
• 1 teaspoon minced parsley
• Salt
• White pepper

1. Heat vegetable oil in saute/fry pan.
2. Lightly flour veal; put into warm pan and turn and remove.
3. Drain grease.
4. Add in butter, shallots, mushrooms, artichoke heart, sage and simmer 1 minute.
5. Carefully add in white wine and simmer 1 minute.
6. Add in chicken stock and veal and simmer 1 minute on low heat.
7. Add in salt and pepper to taste.
8. Add in parsley and serve.
9. Serves 1.

veal scallopini, hearts, mushrooms, shallots, sage, light salt butter, white wine, chicken stock, vegetable oil, parsley, salt, white pepper

Taken from cookeatshare.com/recipes/veal-toscana-23164 (may not work)