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Welcome to Aaron's Easy and Simple
Veal Recipes.
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Veal with Artichokes
1 1/2 lb. boneless veal, cut
1/4-inch thick
1/4 c. all-purpose flour
1/2 tsp. salt
1/4 tsp. each pepper and paprika
2 (6 oz.) jars marinated artichoke hearts
2 medium sized onions, sliced
1/2 c. chicken broth
2 Tbsp. lemon juice
1/2 pt. (1 c.) sour cream
1/4 c. grated Parmesan cheese
hot cooked spinach noodles
Trim and discard membrane from veal; place veal between 2 sheets
of wax paper on a cutting board. With a mallet, pound veal until
each piece is about 1/4-inch thick; cut into 3/4-inch wide
strips. In a pie pan combine flour, salt, pepper and paprika.
Dredge veal in flour mixture, shaking off excess; set aside.
Drain artichokes, reserving marinade. Set artichokes aside. Pour
about half the marinade into a wide frying pan; cook over medium
heat until bubbly. Add veal strips, a few at a time, and cook
until well browned (3 to 5 minutes); lift out and set aside.
Add onions to pan and more marinade if needed; cook 5 minutes.
Add broth; stir, scraping browned particles free from pan. Stir
in lemon juice, sour cream, cheese and veal strips; cook until
heated through. Serve over noodles; garnish with artichoke
hearts.
Makes 4 servings.
Source:
http://www.aaronsrecipes.com
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