Veal With Artichoke Hearts Recipe
Summary
Interest GroupClassic
Ingredients
| 4 pounds veal cutlet, pounded thin and cut in | ||
| pieces | 16 | |
| Butter | 4 Tablespoon | |
| 8 frozen artichoke hearts, thawed and drained | ||
| Salt | 2 Teaspoon | |
| Eggs | 2 , beaten | |
| Pepper | 1/2 Teaspoon | |
| Flour | 1/2 Cup (16 tbs) | |
| Oil | 4 Tablespoon | |
| Beef broth | 1/2 Cup (16 tbs) | |
| Parmesan cheese | 2/3 Cup (16 tbs), grated | |
Directions
1) Saute the thawed artichoke hearts in melted butter for 5 minutes. Remove.
2) Coat the veal with the egg. Mix the salt, pepper, and flour together. Dip the egg-coated veal in the mixture.
3) Brown the coated veal in hot oil. Place the artichokes over the veal, pour on the beef broth, and sprinkle the Parmesan over the top. Place in oven at 375 degrees for 10 to 15 minutes or until top is browned.
2) Coat the veal with the egg. Mix the salt, pepper, and flour together. Dip the egg-coated veal in the mixture.
3) Brown the coated veal in hot oil. Place the artichokes over the veal, pour on the beef broth, and sprinkle the Parmesan over the top. Place in oven at 375 degrees for 10 to 15 minutes or until top is browned.
Chef
