VEAL WITH ARTICHOKES & MUSHROOMS
This is a quick and elegant meal that is tasty as well. You can't beat that. Prep and cook times are approximate.
Provided by keen5
Categories Veal
Time 25m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- In 9" pie pan stir together flour, 1/4 cup of Parmesan cheese, 1/4 tsp.
- salt and pepper.
- Dip cutlets in eggs; lightly coat both sides of cutlets with flour mixture.
- In 10" skillet, melt butter over medium heat until sizzling; stir in 2 tsp.
- lemon juice.
- Place 3 cutlets in melted butter and lemon juice; fry until browned (3 min. on each side).
- Remove cutlets to serving platter; keep warm.
- Repeat with remaining cutlets.
- In same skillet with drippings and brown particles, stir in whipping cream.
- Add remaining ingredients, except parsley.
- Cook over medium heat, stirring occasionally, until sauce is slightly thickened and artichokes are heated through (4 to 6 min.).
- Stir in parsley.
- Serve over cutlets.
Nutrition Facts : Calories 226.8, Fat 18.6, SaturatedFat 11, Cholesterol 123.1, Sodium 389.9, Carbohydrate 9.6, Fiber 2, Sugar 0.7, Protein 6.9
VEAL WITH ARTICHOKES
Make and share this Veal With Artichokes recipe from Food.com.
Provided by -------
Categories Veal
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In a heavy skillet, saute garlic in oil.
- Dust veal with seasoned flour.
- Brown in oil.
- Add tomatoes, sherry, & oregano.
- Stir until mixture is hot.
- Add frozen artichokes.
- Cover & simmer 45-60 minutes.
- Serve with steamed rice.
VEAL SCALLOPS WITH LEMON AND ARTICHOKES
Steps:
- Dredge the veal in the flour, shaking off the excess. In a large heavy skillet heat the oil and 2 tablespoons of the butter over moderately high heat until the foam subsides, in the fat sauté the veal in batches for 45 seconds on each side, or until it is golden, transferring it as it is cooked to a heated platter, and keep it warm. To the skillet add the lemon juice and the broth and simmer the mixture, stirring and scraping up the brown bits, for 2 minutes. Strain the mixture through a fine sieve into a small saucepan, add the artichokes, and simmer the sauce for 2 minutes. Remove the pan from the heat, swirl in the remaining 1 tablespoon butter, and season the sauce with salt and pepper. Divide the veal among 4 heated plates and nap it with the sauce.
VEAL WITH ARTICHOKE, BLACK OLIVE AND MUSHROOM SAUTE
Provided by Molly O'Neill
Categories dinner, easy, quick, main course
Time 10m
Yield Four servings
Number Of Ingredients 7
Steps:
- Heat 1 teaspoon of the olive oil in a medium-size skillet over medium heat. Add the mushrooms and cook until tender. Add the artichoke hearts and cook until heated through. Stir in the black olives and season with salt and pepper. Keep warm.
- Heat the remaining 1/2 teaspoon olive oil in a large, nonstick skillet over medium-high heat. Season the veal with salt and pepper and lightly coat with flour on both sides. Working in batches as necessary, saute the veal until lightly browned and just cooked through, about 1 minute per side. Divide the veal among 4 plates. Top with the artichoke mixture and serve immediately.
Nutrition Facts : @context http, Calories 251, UnsaturatedFat 4 grams, Carbohydrate 19 grams, Fat 7 grams, Fiber 7 grams, Protein 29 grams, SaturatedFat 2 grams, Sodium 656 milligrams, Sugar 2 grams
VEAL CUTLETS WITH SAUTEED BABY ARTICHOKES
Categories Tomato Sauté Low/No Sugar Lemon Basil Veal Artichoke Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 11
Steps:
- Fill large bowl with cold water; add lemon juice. Cut off stem and top quarter from 1 artichoke. Bend back dark green outer leaves and snap off at base until pale green and yellow leaves remain. Quarter artichoke lengthwise; remove any purple-tipped leaves from center. Place in lemon water. Repeat with remaining artichokes.
- Cook drained artichokes in large pot of boiling salted water until crisp-tender, about 8 minutes. Drain well; set aside.
- Heat oil in heavy large skillet over medium-high heat. Add garlic and sauté until fragrant, about 1 minute. Add artichokes and sauté 5 minutes. Add tomatoes and crushed red pepper. Cook until tomatoes soften, about 5 minutes. Stir in basil and lemon peel. Season to taste with salt and pepper. (Can be made 2 hours ahead. Cover and let stand at room temperature. Rewarm before using.)
- Sprinkle veal with salt and pepper. Melt butter in large nonstick skillet over high heat. Working in batches, add veal and cook until brown, about 2 minutes per side. Transfer veal to plates. Sprinkle with parsley. Serve with artichoke mixture.
LEMON VEAL, WITH ARTICHOKE HEARTS
Provided by Moira Hodgson
Categories dinner, main course
Time 1h20m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Trim the veal into one-and-a-half-inch cubes. Dredge lightly with flour.
- Heat the oil and butter in a large casserole about 12 inches in diameter. Brown the veal pieces. Add the onion and one garlic clove, minced, thyme, one-half cup chicken stock and white wine. Cover and simmer for 45 minutes.
- Add the carrots and artichoke hearts and cook until almost tender. If necessary at this point add more stock. Add the mushrooms and cook 15 minutes more.
- In a small bowl beat the egg yolk. Crush the remaining clove of garlic with a mortar and pestle, adding a little salt. Add the egg yolk and beat with a fork. Pour in lemon juice and mix thoroughly. Ladle a spoonful of the cooking juices from the casserole into the egg mixture. Mix well. Add the mixture to the casserole and cook over very low heat for a minute, stirring. Do not overheat or the mixture will curdle.
- Remove from heat, sprinkle with parsley and serve.
Nutrition Facts : @context http, Calories 301, UnsaturatedFat 5 grams, Carbohydrate 28 grams, Fat 10 grams, Fiber 8 grams, Protein 18 grams, SaturatedFat 3 grams, Sodium 985 milligrams, Sugar 9 grams, TransFat 0 grams
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