Best Veal Cutlets With Sauteed Baby Artichokes Recipes

THE ULTIMATE VEAL PICCATA

Steps:

• Bring a large pot of salted water to a boil over high heat. Add spaghetti and cook until al dente. Drain and set aside in a large bowl
• Set a large saute pan over medium heat and add 2 tablespoons of olive oil. In a shallow bowl combine the flour and salt and pepper, to taste. Lightly coat cutlets in the flour. Beat eggs in a bowl with 1 tablespoon of water and season with salt and pepper. Dip cutlets in egg wash and then place straight into the hot pan. Cook the veal about 2 minutes per side until golden brown. Set veal cutlets aside on a plate. Deglaze pan with white wine and reduce by half. Add lemon juice, capers, and half the parsley, then add 2 tablespoons butter as you whisk to thicken up the sauce. Taste and season with salt and pepper, if needed..
• Toss the pasta with the remaining butter and season with salt and grated Parmesan, to taste.
• Serve the pasta on plates topped with the veal. Drizzle with caper sauce and garnish with the remaining parsley.

VEAL WITH ARTICHOKES

Steps:

• In a heavy skillet, saute garlic in oil.
• Dust veal with seasoned flour.
• Brown in oil.
• Add tomatoes, sherry, & oregano.
• Stir until mixture is hot.
• Add frozen artichokes.
• Cover & simmer 45-60 minutes.
• Serve with steamed rice.

VEAL WITH ARTICHOKES & MUSHROOMS

Steps:

• In 9" pie pan stir together flour, 1/4 cup of Parmesan cheese, 1/4 tsp.
• salt and pepper.
• Dip cutlets in eggs; lightly coat both sides of cutlets with flour mixture.
• In 10" skillet, melt butter over medium heat until sizzling; stir in 2 tsp.
• lemon juice.
• Place 3 cutlets in melted butter and lemon juice; fry until browned (3 min. on each side).
• Remove cutlets to serving platter; keep warm.
• Repeat with remaining cutlets.
• In same skillet with drippings and brown particles, stir in whipping cream.
• Add remaining ingredients, except parsley.
• Cook over medium heat, stirring occasionally, until sauce is slightly thickened and artichokes are heated through (4 to 6 min.).
• Stir in parsley.
• Serve over cutlets.

SAUTEED VEAL CUTLETS WITH SUN-DRIED TOMATO PUREE

Steps:

• Dredge the veal cutlets in the flour and season with salt, pepper and fresh sage. In large skillet set over moderately high heat and heat the oil and butter until hot. Add the veal cutlets and cook them for 2 minutes on each side or until just cooked. Transfer the veal to a plate. Add the wine to the skillet and reduce it by half. Add the broth and tomato puree and bring to a simmer. Return the veal cutlets to the pan and simmer for 2 to 3 more minutes, or until veal is heated through. Transfer to a serving platter and garnish with the fresh sage leaves.