Veal with Artichokes Mushrooms
Elevate your dinner table with this elegant yet approachable Veal with Artichokes and Mushrooms recipe. Tender veal cutlets are carefully pounded until thin, lightly dredged in seasoned flour, and pan-seared to golden perfection. The dish features a savory medley of earthy mushrooms and tangy artichoke hearts, all simmered in a luscious sauce made from chicken stock, dry white wine, and a splash of fresh lemon juice. A finishing touch of freshly chopped parsley ties the flavors together beautifully. Perfect for a cozy yet refined meal, this dish comes together in just 45 minutes and pairs wonderfully with crusty bread, pasta, or roasted vegetables. Ideal for entertaining or adding a gourmet twist to your weeknight dinner lineup!
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Recipe Information
Ingredients
- 4 pieces veal cutlets
- 0.5 cups all-purpose flour
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 cloves garlic cloves, minced
- 8 ounces white mushrooms, sliced
- 8 ounces artichoke hearts (canned or frozen), quartered
- 1 cup chicken stock
- 0.5 cups dry white wine
- 2 tablespoons lemon juice
- 2 tablespoons fresh parsley, chopped
Instructions
Place the veal cutlets between two sheets of parchment paper and gently pound them to an even thickness, about 1/4 inch thick.
In a shallow dish, combine the flour, salt, and black pepper. Dredge each veal cutlet in the flour mixture, shaking off any excess.
In a large skillet, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium-high heat. Once hot, add two veal cutlets and cook for 2-3 minutes per side until golden brown and cooked through. Remove and set aside on a plate. Repeat with the remaining veal, adding more oil and butter as necessary.
In the same skillet, add the minced garlic and cook for 30 seconds until fragrant. Add the sliced mushrooms and cook for 5-6 minutes until they release their moisture and begin to brown.
Reduce the heat to medium. Add the artichoke hearts to the skillet and cook for another 3-4 minutes, stirring gently to prevent them from breaking apart.
Pour in the chicken stock, white wine, and lemon juice. Bring the mixture to a simmer and cook for 5 minutes to allow the sauce to reduce slightly.
Return the veal cutlets to the skillet, nestling them among the mushrooms and artichokes. Spoon some of the sauce over the veal and cook for 2-3 minutes until heated through.
Remove the skillet from heat and sprinkle the dish with fresh chopped parsley. Taste the sauce and adjust seasoning with additional salt and pepper, if needed.
Serve immediately, spooning the mushrooms, artichokes, and sauce over each veal cutlet. Pair with crusty bread, pasta, or a side of roasted vegetables for a complete meal.
Nutrition Facts
Calories |
2096 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 98.3 g | 126% | |
| Saturated Fat | 34.4 g | 172% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 711 mg | 237% | |
| Sodium | 3674 mg | 160% | |
| Total Carbohydrate | 92.0 g | 33% | |
| Dietary Fiber | 17.0 g | 61% | |
| Total Sugars | 9.9 g | ||
| Protein | 195.5 g | 391% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 281 mg | 22% | |
| Iron | 16.4 mg | 91% | |
| Potassium | 3091 mg | 66% | |
*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.
