MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Veal Specialle
 Categories: veal, artichokes
      Yield: 1 servings

      4    Veal scallops (apx. 1/4
           -lb. each)
      3 Tb Dijon Mustard
      3 Tb yellow mustard seed
    3/4 c  fresh bread crumbs
      2 Tb milk
           Olive oil
           Salt and freshly ground
           -pepper to taste
      4 lg mushrooms
      1 sm onion, thinly sliced into
           -rounds
      1 pk frozen artichoke hearts
    1/4 c  dry white wine
    3/4 c  heavy cream
      1    jar (2 oz.) diced pimentos
      4    to 5 brine-pickled green
           -peppercorns, crushed
      2 Tb capers
           Italian parsley, coarsely
           -chopped (for garnish)

   Trim edges of meat of fat.  Remove gristle and connective
   tissue, if any. Dampen two sheets of waxed paper with
   water and place the veal between them. Pound to a thickness
   of 1/8".  Combine the mustard and the mustard seed and
   coat the meat on both sides with the mixture.  Moisten the
   bread crumbs with the milk and use to dredge the mustard-
   covered veal. Saute the veal in a small amount of olive oil
   until cooked and golden brown, seasoning with salt and
   pepper after turning once.  Remove to a warm serving platter
   and place in warming oven to keep warm, leaving any cooking
   residue in the pan. Cut off sides of mushrooms and then
   slice the cap-stem portion vertically. Finely chop the
   sides, leaving slices whole.  Set the chopped portion aside.
   Add mushroom slices and the sliced onion to the pan and cook
   until onions are cooked through, but not browned.  Remove
   veal from warming oven, cover evenly with mushroom-onion
   mixture and replace into warming oven. Place artichoke
   hearts in a steamer and let steam to heat through while
   preparing the sauce. Deglaze the pan with white wine.  While
   deglazing, heat cream in a small saucepan, but do not let
   come to a boil. Add warmed cream to white wine in pan and
   whisk together well.  Add the reserved chopped mushrooms,
   pimentos, peppercorns and capers.  Stir well together and
   allow to slightly thicken. Remove vegetable-covered veal
   from warming oven and surround with steamed artichoke
   hearts.  Cover with the sauce, garnish with the Italian
   parsley and serve at once.  Serves 4.

From: KOUNTRY COOK #1 @1912232
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