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Ingredients
- Eight 2-ounce veal cutlets
- Flour for dusting
- 1/4 cup olive oil
- 1 garlic clove, minced
- 8 artichoke hearts (iar is fine)
- 1/3 cup white wine
- 1 cup veal stock (can substitute beef stock or broth)
- 2 oz butter, cubed (1/2 stick)
- 2 Tablespoons chopped Italian parsley
- Juice of 1/2 lemon
- Salt and pepper
- option rosemary or thyme or cherry tomatoes
Details
Servings 4
Preparation
Step 1
Put veal cutlets between 2 pieces of plastic wrap and pound well
with a meat pounder. Pound cutlets until 1/8 inch thick. Season
the veal with salt and pepper and dust with flour, shaking off the
excess. Heat the oil in a skillet and sear the veal on both sides.
Remove from the pan.
In same skillet, add the garlic and saute over medium heat, until
lightly golden. deglaze the pan with the white wine, lemon juice,tomatoes f desired.
and reduce by half. Add the veal stock and simmer to reduce
slightly. Add the butter cubes and allow the sauce to thicken while
it reduces. Return the veal and artichokes to the pan at this point
and allow to gently braise in the low simmering liquid. After
simmering the veal for about 3 minutes, place the veal onto each
plate. Check the sauce consistency, reducing more if needed and
then add the chopped parsley, pepper and salt to taste. Spoon
over veal.
Add rosemary or thyme also can add tomatoes
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