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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Serve with either a Riesling or perhaps a Provence Rosé d'Anjou, which has an aromatic quality that the artichokes won't overwhelm. Ingredients:
1/2 cup finely chopped onion |
vegetable cooking spray |
4 (1-ounce) slices white bread, cut into 1/2-inch cubes |
1/4 cup plus 2 tablespoons riesling or other slightly sweet white wine, divided |
2 tablespoons skim milk |
1/4 teaspoon dried thyme |
1/4 teaspoon dried marjoram |
1/4 teaspoon dried basil |
1/8 teaspoon salt |
1/2 teaspoon coarsely ground pepper |
8 (2-ounce) slices veal scaloppine, cut in half crosswise |
1/4 cup all-purpose flour |
2 tablespoons reduced-calorie margarine |
1 tablespoon fresh lemon juice |
1 (10 1/2-ounce) can low-salt chicken broth |
2 cups quartered fresh mushrooms |
1 (14-ounce) can artichoke hearts, drained and quartered |
2 tablespoons cornstarch |
2 tablespoons water |
thin lemon slices (optional) |
Directions:
1. Sauté onion in a skillet coated with cooking spray over medium-high heat 3 minutes or until tender. Add bread cubes, 2 tablespoons wine, milk, and next 5 ingredients, and stir well. Spoon 1 heaping tablespoon bread mixture onto each piece of veal. Roll up jelly-roll fashion, beginning at narrow end, and secure with wooden picks. Place the flour in a shallow bowl. Dredge the veal rolls in flour, turning to coat; shake off the excess flour.
2. Melt margarine in a large nonstick skillet coated with cooking spray over medium heat. Add veal rolls, and cook for 3 minutes or until lightly browned, turning frequently. Remove from skillet, and set aside. Wipe drippings from skillet with a paper towel.
3. Add the lemon juice, broth, and remaining 1/4 cup wine to skillet; bring to a boil. Return veal rolls to skillet; top with mushrooms. Cover, reduce heat, and simmer 10 minutes or until veal is tender. Remove veal rolls from skillet; discard wooden picks. Cover and keep warm.
4. Add the quartered artichoke hearts to the skillet. Combine cornstarch and water; stir well, and add to the skillet. Bring to a boil; cook 1 minute or until sauce is thickened and bubbly, stirring constantly. Pour sauce over the veal rolls, and garnish with lemon slices, if desired.
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