veal forestiere

Ingredients

• Servings: 6
• 1 1/2 pounds thin veal cutlets
• 1/4 cup all-purpose flour for coating
• 3 tablespoons butter
• 1 tablespoon minced garlic
• 1 tablespoon minced shallot
• 1/2 pound crimini mushrooms, sliced
• 1/2 cup
• 1/2 cup veal stock
• 1 (10 ounce) can artichoke hearts, drained and sliced
• salt and pepper to taste

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 30 mins


• lightly flour veal cutlets, and shake off the excess. melt butter in a large skillet over medium-high heat. place cutlets in pan, and cook 1 to 2 minutes per side, until browned and nearly cooked through. remove veal from pan, and set aside.
• saute garlic and shallots in skillet until shallots are tender. stir in mushrooms, and continue to cook until mushrooms begin to sweat. pour in the ; cook 2 to 3 minutes more, stirring with a spoon to scrape the bottom of the pan. pour in stock, and simmer 5 to 10 minutes, or until liquid begins to reduce.
• return veal to pan with artichokes, and cook until heated through. season with salt and pepper. to serve, arrange the veal on plates, and spoon the sauce over.