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
Description
Foodista
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