Recipe

Veal With Artichoke Hearts In Cream Sauce Recipe

	Chefmeow / All my dishes 1 year ago This is a recipe I obtained from an estate sale last year from the Harlow Estate in Terrell, Texas. I have not made it, but it really appeals to me. Let me know if you make it and how you like it. Prep:10m Cook:30m Servings:6	Chefmeow
	main beef veal saucy artichokes creamy

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Ingredients

6 veal cutlets about 1/4 pound each

1/4 cup flour

4 tablespoons butter

1 garlic clove crushed

1/2 pound mushrooms stemmed and sliced

2 tablespoons chopped fresh parsley

1 teaspoon ground black pepper

14 ounce can artichoke hearts chopped

1/4 cup cream

1/4 cup chopped pimiento

Directions

Pound veal cutlets to 1/4" thickness then dredge lightly in flour and shake off excess.

Melt butter in a large skillet over medium high heat.

Add garlic and sauté 2 minutes then remove from oil with slotted spoon.

Add veal cutlets and brown 3 minutes then turn and brown 3 additional minutes.

Add mushrooms, parsley and pepper then cook 1 minute.

Add artichoke hearts, cream and pimientos then stir gently and cover then cook 5 minutes more.

Serve warm.

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Comments

elgab89 1 year ago said:
This is definitely a keeper - I really have to try this.

mamalou 1 year ago said:
Sounds like my kind of recipe!

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