Veal with Artichoke Hearts

search

Veal with Artichoke Hearts

SERVES
2
COOK TIME
2 Min

Maybe it's time to add veal cutlets to your dinner repertoire. They're light, lean and tender as can be. Saute your cutlets with canned artichoke hearts and a splash of lemon, and get ready for the raves to pour in.

What You'll Need

  • 1/4 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 pound veal cutlets, pounded to 1/4-inch thickness
  • 1/4 cup (1/2 stick) butter
  • 1 (14-ounce) can artichoke hearts, drained and quartered
  • 1 tablespoon fresh lemon juice
  • 1/2 cup dry white wine

What to Do

  1. In a shallow dish, combine flour, salt, and pepper; mix well. Coat veal cutlets with flour mixture.
     
  2. In a large skillet, melt butter over medium heat. Add coated veal cutlets and brown on both sides. Add artichoke hearts, lemon juice, and wine; mix well. Cook 2 to 3 minutes, or until heated through. Serve immediately.

Note

Depending on the size of the veal cutlets, they can be left whole or cut into smaller medallions before cooking.

Your Recently Viewed Recipes

Leave a Comment

Rate

Cancel Reply to Comment

Thanks for your comment. Don't forget to share!

Close

Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

Thank you for taking the time to improve the content on our site.

Trending Now

Close Window