Ingredients for Veal With Artichokes Mushrooms
- All Purpose Flour
- Parmesan Cheese
- Salt
- Pepper
- Veal Cutlets
- Eggs
- Butter
- Lemon Juice
- Whipping Cream
- Fresh Mushrooms
- Frozen Artichoke Hearts
- Cayenne Pepper
- Fresh Parsley
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How to Make Veal With Artichokes Mushrooms
- Pat the veal medallions dry with paper towels and season generously with salt and pepper.
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
- Sear the veal medallions for 2-3 minutes per side, until golden brown.
- Remove the veal from the skillet and set aside.
- Add the chopped onion and garlic to the skillet and cook for 1-2 minutes, until softened.
- Add the sliced mushrooms and artichoke hearts to the skillet and cook for 3-4 minutes, until slightly tender.
- Pour in the white wine and scrape up any browned bits from the bottom of the skillet.
- Stir in the chicken broth, thyme, and bay leaf.
- Return the veal medallions to the skillet.
- Reduce the heat to low, cover, and simmer for 10-15 minutes, or until the veal is cooked through.
- Remove the bay leaf before serving.
- Serve the veal immediately, garnished with fresh parsley (optional).
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
2g
Fat
55g
Carbs
3g
