Vitello Casa Blanca

Ingredients 

1 pound of veal sliced very thin 

1/4 pound of shrimp-cleaned and 

deveined 

1/2 bag of baby spinach 

3/4 cup of roasted red pepper- 

sliced thin 

1 cups of artichoke hearts 

lemon 

flour 

1 stick of butter 

1/4 cup of olive oil 

1/2 cup of white wine 

2 cloves of garlic crushed 

13/4 cup of chicken broth 

Salt and pepper 

  

Directions

Dredge the veal and shrimp in flour.

In the meantime heat a 1/2 stick of butter and olive oil in a saute pan and saute the veal, turn it over and add the shrimp.

Season with salt and pepper.  

Remove the veal and shrimp and keep warm, then add wine, spinach, artichokes, red pepper, freshly squeezed lemon juice and saute a few minutes to reduce the wine.

Add the veal and shrimp back in and cover with sauce.

Turn stove off and add the remaining butter.

Serve with freshly chopped parsley.

Ingredients 

1 pound of veal sliced very thin 

1/4 pound of shrimp-cleaned and 

deveined 

1/2 bag of baby spinach 

3/4 cup of roasted red pepper- 

sliced thin 

1 cups of artichoke hearts 

lemon 

flour 

1 stick of butter 

1/4 cup of olive oil 

1/2 cup of white wine 

2 cloves of garlic crushed 

13/4 cup of chicken broth 

Salt and pepper 

  

Directions

Dredge the veal and shrimp in flour.

In the meantime heat a 1/2 stick of butter and olive oil in a saute pan and saute the veal, turn it over and add the shrimp.

Season with salt and pepper.  

Remove the veal and shrimp and keep warm, then add wine, spinach, artichokes, red pepper, freshly squeezed lemon juice and saute a few minutes to reduce the wine.

Add the veal and shrimp back in and cover with sauce.

Turn stove off and add the remaining butter.

Serve with freshly chopped parsley.