Recipe

Veal Crabmeat And Artichoke Hearts Recipe

	Waterlily / All my dishes 3 months, 4 weeks ago After I moved away from New Orleans in 1987, I missed this dish so much that I finally figured the flavors out and made it for myself. It was served as "Veal Pontchartrain" at a restaurant whose name eludes me at the moment. Prep:5m Cook:10m Servings:4	Waterlily
	creole cajun spicy zesty hollandaise rich

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Ingredients

4 veal cutlets, about 1 - 1 1/2 pounds

1 cup unbleached or all purpose flour

1/2 t salt

1/2 t fresh ground black pepper

1/4 cup plus 2 T unsalted sweet cream butter, divided

1/4 olive oil

3/4 pound lump crabmeat

8-10 fresh steamed artichoke hearts (or substitute 1 14 oz can if you must)

6 green onions, chopped

1 batch of Mustard Hollandaise Sauce (see my other recipes)

Directions

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.

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Comments

danadooley 3 months, 4 weeks ago said:
Sounds delicious. Thanks for sharing.

whuebl 3 months ago said:
Was the recipe called White Veal Pontchartrain? The only place I could find that serves it is ANDREA'S: http://www.andreasrestaurant.com/banquet_dinner_menucreole.html

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