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
� cup all-purpose flour
1 cup sliced button mushrooms
4 canned artichoke hearts, cut in half and rinsed (do not use marinated)
� cup dry white wine
� cup chicken broth (we used a heaping half teaspoon Better Than Bouillon Chicken Base and � 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 saut� 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.
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