Veal with Artichokes
Elevate your dinner table with this elegant recipe for Veal with Artichokes, a dish that brings together tender, pan-seared veal cutlets and luscious artichoke hearts in a bright, lemony white wine sauce. Seasoned and lightly floured for a golden crust, the veal is paired with the delicate flavors of garlic, butter, and fresh parsley, creating a mouthwatering combination that’s both savory and refreshing. Perfect for a gourmet dinner in under an hour, this dish is easy to prepare yet sophisticated enough for entertaining. Serve it alongside creamy mashed potatoes or sautéed greens for a complete meal that’s sure to impress. Keywords: veal with artichokes, veal recipes, artichoke recipe, elegant dinner ideas, white wine sauce recipes.
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Recipe Information
Ingredients
- 4 pieces veal cutlets
- 8 hearts artichoke hearts
- 0.5 cups all-purpose flour
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons olive oil
- 2 tablespoons butter
- 3 cloves garlic cloves
- 0.75 cups dry white wine
- 1 cups chicken broth
- 2 tablespoons lemon juice
- 2 tablespoons fresh parsley
Instructions
Prepare the veal cutlets by pounding them with a meat mallet until uniformly thin. Pat them dry with paper towels.
In a shallow dish, combine the flour, salt, and black pepper. Lightly dredge each veal cutlet in the seasoned flour, shaking off any excess.
Heat the olive oil in a large skillet over medium-high heat. Once hot, add 1 tablespoon of butter and let it melt. Sear the veal cutlets in the skillet for about 2-3 minutes per side, or until golden brown. Work in batches if needed to avoid overcrowding the pan. Remove the veal and set it aside on a plate.
In the same skillet, reduce the heat to medium and add the remaining 1 tablespoon of butter. Add the minced garlic and sauté for about 30 seconds until fragrant.
Pour in the white wine, scraping up any browned bits from the bottom of the skillet. Let it simmer for 2-3 minutes to reduce slightly.
Add chicken broth and lemon juice to the skillet and bring the mixture to a simmer. Adjust the seasoning with additional salt and pepper, if needed.
Gently stir in the artichoke hearts and let them cook in the sauce for 4-5 minutes until tender and heated through.
Return the veal cutlets to the skillet, spooning the sauce and artichokes over the top. Cover the skillet and let the veal simmer in the sauce for about 5-7 minutes, or until fully cooked and tender.
Sprinkle the dish with freshly chopped parsley before serving. Serve hot with your choice of side, such as mashed potatoes or sautéed greens.
Nutrition Facts
Calories |
2608 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.2 g | 125% | |
| Saturated Fat | 34.2 g | 171% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 693 mg | 231% | |
| Sodium | 4342 mg | 189% | |
| Total Carbohydrate | 218.3 g | 79% | |
| Dietary Fiber | 79.2 g | 283% | |
| Total Sugars | 16.8 g | ||
| Protein | 209.8 g | 420% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 465 mg | 36% | |
| Iron | 19.9 mg | 111% | |
| Potassium | 6077 mg | 129% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
