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Ingredients

• 2 lbs. veal scallops, pounded thin
• Flour for dredging
• 3 T extra virgin olive oil
• 3 T butter
• 1/4 pound Prosciutto, thinly sliced
• 1 sm. onion, minced
• 2 shallots, minced
• 1 bay leaf, mashed
• Dash of cayenne pepper
• 1 1/2 c. dry white wine
• 1/4 pound mushrooms, sliced
• 1 pkg. green peas, frzn or possibly 1 pound fresh peas, shelled
• 1 jar artichoke hearts, liquid removed
• 2 T butter

Description

Lightly Dredge The Veal In The Flour. In A Large Frying Pan, Saute The Pounded Veal Slices In The Oil And Butter Till Golden Brown On Both Sides. Add In The Prosciutto, Onion,…

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