| Cuisine: French | Type: Main Course | Serves: 6 |
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Source:
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Allrecipes on web |
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Ingredients:
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1 1/2 lbs. thin veal cutlets 1/4 cup all-purpose flour for dredging 3 tbs. butter 1 tbs. minced garlic 1 tbs. minced shallot 1/2 lb cremini mushrooms, sliced 1/2 cup Marsala wine 1/2 cup veal stock 1 (10 ounce) can artichoke hearts, drained and sliced salt and pepper to taste |
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Instructions:
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1. Lightly flour veal cutlets and shake off excess. Melt butter in a large skillet over medium-high heat. Place cutlets in pan and cook 1 to 2 minutes per side, until browned and nearly cooked through. Remove veal from pan and set aside. 2. Sauté garlic and shallots in skillet until shallots are tender. Stir in mushrooms and continue to cook until mushrooms begin to sweat. Pour in the wine; cook 2 to 3 minutes, stirring with a spoon to scrape the bottom of the pan. Pour in stock and simmer 5 to 10 minutes, or until liquid begins to reduce. 3. Return the veal to the pan with artichokes and cook until heated through. Season with salt and pepper. To serve, arrange veal on plates, spoon sauce over. |
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2006-03-09