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Marola's Veal Bianco




Source of Recipe


the web


Recipe Introduction


The restaurant suggests serving this with any shape pasta either tossed with extra pan sauce or a marinara sauce.



List of Ingredients




4 (4-ounce) veal cutlets

Salt and fresh-ground black pepper, to taste

2 tablespoons unsalted butter

2 tablespoons olive oil

½ cup all-purpose flour

1 cup sliced button mushrooms

4 canned artichoke hearts, cut in half and rinsed (do not use marinated)

½ cup dry white wine

½ cup chicken broth (we used a heaping half teaspoon Better Than Bouillon Chicken Base and ½ cup hot water)

4 thin slices provolone cheese (about 1 ounce each)


Recipe



If you haven't had a butcher pound your cutlets, place them between sheets of waxed paper and use a meat mallet or other heavy object to flatten to a thickness of 1/8 inch. Lightly season with salt and pepper.

Preheat oven to 450 degrees. In a nonreactive large heavy oven-proof skillet heat butter and olive oil over medium-high heat. Dredge veal in flour, shaking off any excess, and quickly brown the veal 11/2 minutes a side. Transfer to a warm platter and tent with foil to keep warm while you make sauce.

Add mushrooms to skillet and sauté about 2 minutes or until limp and beginning to brown. Add artichoke hearts, wine and chicken broth, scraping up any browned bits on bottom of skillet. Bring mixture to a boil, and cook to reduce by about half, stirring once or twice.

Reduce heat to low and place veal back into skillet. Top each piece with a piece of provolone cheese and place skillet in oven 3 to 4 minutes, or just until cheese is melted. Place each veal cutlet on a warmed serving plate and divide sauce among them. Makes 4 servings.