Veal Francesca Recipe

• 16 mushroom caps
• 8 ounce. veal scallopini
• 1/2 c. flour
• 3 Tbsp. corn oil
• 2 Tbsp. butter
• 2 cloves garlic, chopped
• 1 Tbsp. parsley, chopped
• 2 anchovies, chopped
• 2 artichoke hearts
• 6 pitted black olives
• 2/3 c. dry white wine
• 3/4 c. heated chicken broth
• salt and pepper, to taste

1. Parboil the mushroom caps for 3 1/2 min.
2. Immediately plunge them into ice water to arrest the cooking process; drain.
3. Lb.
4. out the veal.
5. Lightly dredge it in flour; tap off the excess.
6. Place the oil in a large skillet over a high flame.
7. When warm, put in the saut

mushroom caps, veal scallopini, flour, corn oil, butter, garlic, parsley, anchovies, hearts, black olives, white wine, chicken broth, salt

Taken from cookeatshare.com/recipes/veal-francesca-60782 (may not work)