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Welcome to Aaron's Easy and Simple
Veal Recipes.
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Veal with Wild Mushrooms
1 lb. veal cutlets
1 can artichoke hearts (unmarinated), drained
1/4 c. dry white wine
1/2 pt. heavy cream
2 Tbsp. good quality olive oil
4 oz. wild mushrooms (shitake, porcini or cepe)
1 stick butter (keep chilled)
salt and pepper
tarragon
Pound out veal with a mallet as thin as possible. Season with
salt and pepper. Coat lightly with flour. Heat large skillet
with olive oil and 1 tablespoon butter. Coat
veal with an egg wash (2 eggs and 1/4 cup water beaten
together). Saute veal about 1 1/2 minutes on each side. (Be
careful not to overcook.) Remove veal to a warm plate. Add wine
to hot skillet, then cream and mushrooms; cook for 2 minutes.
Add cold butter, 1 tablespoon at a time, until sauce thickens.
Return veal to pan. Add artichokes and 1 tablespoon tarragon.
Heat on low for a couple more minutes.
Serves 4.
Source:
http://www.aaronsrecipes.com
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