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Veal with Artichoke Hearts in Cream Sauce recipe

This dish walks the edge of several classiccuisines — the pimiento adds a Hungarian nuance, the artichokehearts lend an Italian touch, and the mushrooms and cream seemGerman. But whatever its heritage, its blend of flavors is sureto please.

Recipe: Veal with ArtichokeHearts in Cream Sauce

6 (4-ounce) veal cutlets
1/4 cup all-purpose flour
4 tablespoons butter or margarine
1 garlic clove, crushed
1/2 pound mushrooms, sliced
2 tablespoons chopped fresh flat-leaf parsley
1 teaspoon ground black pepper
1 (14-ounce) can artichoke hearts, chopped
1/4 cup heavy cream
1/4 cup chopped pimiento

  • Pound veal cutlets to 1/4-inch thickness.Dredge lightly in flour, shaking off any excess; set aside.
  • Melt butter in a large skillet over medium-highheat. Add garlic and saut for 2 minutes; remove fromoil with slotted spoon. Add veal cutlets and brown, turning once,2 to 3 minutes per side. Add mushrooms, parsley and pepper; cookfor 1 minute. Add artichoke hearts, cream and pimientos; stirgently, cover and cook for 5 minutes more. Serve warm.

    Makes 6 servings.


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