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- Recipes
- Ingredients
- Meat and poultry
- Beef
- Veal
A simple, yet delicious dinner. Enjoy with rice or mashed potatoes, if desired.
62 people made this
IngredientsServes: 6
- 675g thin veal escalopes
- 4 tablespoons plain flour for coating
- 50g butter
- 1 tablespoon finely chopped garlic
- 1 tablespoon finely chopped shallot
- 225g crimini mushrooms, sliced
- 125ml Marsala wine
- 125ml veal or beef stock
- 3/4 (400g) tin artichoke hearts, drained and sliced
- salt and pepper to taste
MethodPrep:15min ›Cook:15min ›Ready in:30min
- Lightly flour veal escalopes and shake off the excess. Melt butter in a large frying pan over medium-high heat. Place escalopes in pan and cook 1 to 2 minutes per side, until browned and nearly cooked through. Remove veal from pan and set aside.
- Saute garlic and shallots in frying pan 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 more, 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.
- Return veal to pan with artichokes and cook until heated through. Season with salt and pepper. To serve, arrange the veal on plates and spoon the sauce over.
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Reviews & ratingsAverage global rating:(69)
Reviews in English (59)
by CADEMAIO
This is an delicious, elegant entree. I sauted the veal in butter and olive oil and used chicken stock instead of veal. It was fabulous-and ever so easy!-04 Oct 2001
by Kelly Thompson
I used chicken and chicken stock instead. It was great! My whole family loved it. It was something different from the saem old week night dinners!-08 Jun 2001
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