Veal Scallops Florentine Recipe

Name: Veal Scallops Florentine
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ¼ cup all-purpose flour; salt and pepper; 1 tablespoon vegetable oil cooking spray; 4 (1/4 lb) veal cutlet, 4 large pieces, about 1 pound veal scallop; 8 pieces shiitake mushrooms, stems removed and cut in half; 3 teaspoons olive oil; 1 small finely chopped onion; 1 minced finely garlic clove; ½ cup dry white wine; 2 tablespoons defatted beef stock; 3 cups frozen artichoke hearts

Servings: persons

¼ cup all-purpose flour
salt and pepper
1 tablespoon vegetable oil cooking spray
4 (1/4 lb) veal cutlet, 4 large pieces, about 1 pound veal scallop
8 pieces shiitake mushrooms, stems removed and cut in half
3 teaspoons olive oil
1 small finely chopped onion
1 minced finely garlic clove
½ cup dry white wine
2 tablespoons defatted beef stock
3 cups frozen artichoke hearts

1
Flatten veal cutlet with a meat pounder to approximately 1/4-inch thick.
2
Dip into each scallop into flour on both sides and reserve.
3
Heat 1 teaspoon olive oil in a non-stick frying pan and spray pan lightly with non-stick vegetable spray.
4
Over medium-high heat, brown the cutlets on both sides and reserve.
5
Add another teaspoon olive oil and lightly spray frying pan again with vegetable spray.
6
Saute mushrooms until lightly browned, about 2-3 minutes and reserve.
7
Add a third teaspoon olive oil to the pan and saute onions and garlic until golden, about 2 minutes, stirring constantly.
8
Add the wine and stock to the pan, and deglaze the pan by scraping the bottom to bring up all of the flavors.
9
Return the veal cutlets and mushrooms to the pan, and add the frozen artichoke hearts.
10
Cover and simmer until the veal is tender, about 5-10 minutes.
11
(You can substitute canned artichoke hearts, but frozen are much better.
12
If you are using the canned, add at the last minute, only to heat through.
13
).
14
Serve with sauteed spinach.

181

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: ¼ cup all-purpose flour, salt and pepper, 1 tablespoon vegetable oil cooking spray, 4 (1/4 lb) veal cutlet, 4 large pieces, about 1 pound veal scallop, and more.

Yes, Veal Scallops Florentine falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Veal Scallops Florentine

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions