Veal Crabmeat and Artichoke Hearts
From waterlily 16 years agoIngredients
- 4 veal cutlets, about 1 - 1 1/2 pounds shopping list
- 1 cup unbleached or all purpose flour shopping list
- 1/2 t salt shopping list
- 1/2 t fresh ground black pepper shopping list
- 1/4 cup plus 2 T unsalted sweet cream butter, divided shopping list
- 1/4 olive oil shopping list
- 3/4 pound lump crabmeat shopping list
- 8-10 fresh steamed artichoke hearts (or substitute 1 14 oz can if you must) shopping list
- 6 green onions, chopped shopping list
- 1 batch of mustard Hollandaise Sauce (see my other recipes) shopping list
How to make it
- Combine flour, salt, & pepper.
- Heat 2 T of the butter and the oil in a large heavy skillet.
- Dredge the veal in the flour mixture.
- When the oil is hot, cook the veal on both sides until they're a lovely rich golden color, turning once. They usually need to cook about 8 minutes total.
- Set aside and keep warm.
- Melt the remaining butter in a skillet over medium heat.
- Add the crabmeat, artichoke hearts, and green onions.
- Cook until just heated through.
- Place veal on plates, top with crab-artichoke mixture, and top with mustard hollandaise.
People Who Like This Dish 2
- whuebl Annapolis, MD
- waterlily Joplin, MO
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