VEAL WITH ARTICHOKES & MUSHROOMS
This is a quick and elegant meal that is tasty as well. You can't beat that. Prep and cook times are approximate.
Provided by keen5
Categories Veal
Time 25m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- In 9" pie pan stir together flour, 1/4 cup of Parmesan cheese, 1/4 tsp.
- salt and pepper.
- Dip cutlets in eggs; lightly coat both sides of cutlets with flour mixture.
- In 10" skillet, melt butter over medium heat until sizzling; stir in 2 tsp.
- lemon juice.
- Place 3 cutlets in melted butter and lemon juice; fry until browned (3 min. on each side).
- Remove cutlets to serving platter; keep warm.
- Repeat with remaining cutlets.
- In same skillet with drippings and brown particles, stir in whipping cream.
- Add remaining ingredients, except parsley.
- Cook over medium heat, stirring occasionally, until sauce is slightly thickened and artichokes are heated through (4 to 6 min.).
- Stir in parsley.
- Serve over cutlets.
Nutrition Facts : Calories 226.8, Fat 18.6, SaturatedFat 11, Cholesterol 123.1, Sodium 389.9, Carbohydrate 9.6, Fiber 2, Sugar 0.7, Protein 6.9
SAUTEED VEAL MEDALLIONS WITH SAGE AND MUSHROOMS
Provided by Food Network
Yield 4 servings
Number Of Ingredients 10
Steps:
- Season the veal with salt and pepper. Heat the olive oil in a skillet over medium heat for 2 to 3 minutes, until hot. Add the veal and brown well for 3 to 4 minutes on one side, then turn and brown the second side for another 3 to 4 minutes. When the veal is nicely browned on both sides, remove from the pan. In the same pan, saute the onions in the pan juices for 3 to 4 minutes, or until they are browned. Add the mushrooms to the onions and saute together until the mushrooms begin to wilt. Add the white wine and reduce until the wine evaporates. Add the veal stock, sage, and Prosciutto, and bring to a boil. Reduce the heat to low, return the veal to the pan and reheat for 1 minute to warm. Continue to cook the mushrooms and sage sauce for an additional 10 minutes. Add the butter to the finished sauce and whisk until it is incorporated. Serve the veal on individual plates with some of the sauce spooned over it.;
VEAL WITH ARTICHOKE, BLACK OLIVE AND MUSHROOM SAUTE
Provided by Molly O'Neill
Categories dinner, easy, quick, main course
Time 10m
Yield Four servings
Number Of Ingredients 7
Steps:
- Heat 1 teaspoon of the olive oil in a medium-size skillet over medium heat. Add the mushrooms and cook until tender. Add the artichoke hearts and cook until heated through. Stir in the black olives and season with salt and pepper. Keep warm.
- Heat the remaining 1/2 teaspoon olive oil in a large, nonstick skillet over medium-high heat. Season the veal with salt and pepper and lightly coat with flour on both sides. Working in batches as necessary, saute the veal until lightly browned and just cooked through, about 1 minute per side. Divide the veal among 4 plates. Top with the artichoke mixture and serve immediately.
Nutrition Facts : @context http, Calories 251, UnsaturatedFat 4 grams, Carbohydrate 19 grams, Fat 7 grams, Fiber 7 grams, Protein 29 grams, SaturatedFat 2 grams, Sodium 656 milligrams, Sugar 2 grams
VEAL AND MUSHROOMS
Provided by Food Network
Categories main-dish
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Melt butter in a 6-quart stockpot over medium heat. Add onion and garlic and saute until onion is translucent. Meanwhile, dredge veal cubes in flour, discarding any extra flour. When onions are translucent, add the veal to the stockpot and cook until lightly browned. Add mushrooms, parsley, crushed tomatoes, and chicken stock. Simmer for approximately 45 minutes, or until meat is fork-tender. Season with salt and pepper, to taste, and serve.
ROSEMARY AND GARLIC VEAL CHOPS WITH GRILLED MUSHROOM RELISH AND GRILLED ARTICHOKES
Steps:
- Veal Chops: Combine oil, rosemary, garlic and zest in a large shallow baking dish. Add the veal chops and turn to coat. Cover and marinate in the refrigerator at least 4 hours or up to 8 hours. Preheat grill. Remove chops from marinade and season with salt and pepper to taste. Grill chops, turning once until the centers are slightly pink, (registers 150 internal temperature), about 15 to 17 minutes.
- Mushrooms: Brush mushrooms and onions with olive oil and season with salt and pepper to taste. Grill each for 10 to 15 minutes, turning occasionally until just cooked through. Remove from the grill and cut into 1/2-inch pieces. Place in a bowl with the tomatoes, thyme. Drizzle in the vinegar and oil, mix well and season with salt and pepper to taste.
- Braised and Grilled Artichokes: Place the olive oil, vinegar, wine, and garlic in a large saute pan and place on the side burner of the grill and bring to a simmer. Drain the artichokes and add, cut side down in a single layer in the pan. Bring the mixture to a boil, reduce the heat and cover the pan. Cook until barely tender, about 12 minutes. Remove the artichokes from the pan, season with salt and pepper and grill for 4 to 5 minutes until lightly golden brown on both sides.
VEAL WITH MUSHROOM SAUCE
Make and share this Veal With Mushroom Sauce recipe from Food.com.
Provided by ImPat
Categories Veal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Place veal between two sheets of cling wrap and beat them with a rolling pin or mallet or I've even used a small frypan until very thin (if they're already paper thin when you buy them, don't bother with this step).
- Heat the olive oil and 1 tablespoon of the butter in a large frying pan/skillet over high heat and cook the veal quickly, only about 1 minute on each side, in batches so you don't overcrowd the pan and set aside on a plate and cover loosely with foil to keep warm.
- Into the same pan add the remaining butter and the garlic and mushroomns and saute until the mushrooms are browned.
- Deglaze the pan with the wine and simmer until it is almost evaporated and then add the stock, cream and mustard and siommer until the sauce reduces slightly and starts to thicken.
- Season to taste with salt and pepper and then pour over the veal, sprinkle with ground black pepper, if you like.
Nutrition Facts : Calories 283.3, Fat 26.8, SaturatedFat 15, Cholesterol 72.8, Sodium 179.3, Carbohydrate 4.5, Fiber 0.8, Sugar 1.8, Protein 3.2
VEAL STEW WITH SAUTEED ARTICHOKES
Provided by Moira Hodgson
Categories dinner, main course
Time 1h45m
Yield 4-6 servings
Number Of Ingredients 13
Steps:
- In a heavy casserole, soften the shallots in the oil and butter. Remove with a slotted spoon and set aside.
- Lightly dredge the veal pieces with flour. Brown a few pieces at a time in the casserole on all sides, turning with tongs. Set the browned pieces aside in a bowl.
- When the meat has browned, add the white wine and scrape up cooking juices. Return meat to the pan, along with the sage, shallots, salt and pepper. Cover and simmer gently for 1 hour, stirring occasionally and adding a little water if the meat gets dry.
- Meanwhile, trim the tops (cutting off about two-thirds of an inch) and stalks from the artichokes. Remove tough outer leaves. Slice the artichokes vertically in quarter-inch pieces. Place them in a large bowl filled with water and the lemon juice, to stop them from turning brown.
- Heat the olive and safflower oils in a large skillet. Saute the artichokes until browned and keep them warm. Add the garlic to the skillet and cook just enough to change color and sprinkle it over the top of the artichokes.
- Just before serving the stew, sprinkle the artichokes over the top.
Nutrition Facts : @context http, Calories 786, UnsaturatedFat 20 grams, Carbohydrate 46 grams, Fat 35 grams, Fiber 15 grams, Protein 69 grams, SaturatedFat 11 grams, Sodium 1497 milligrams, Sugar 6 grams, TransFat 0 grams
VEAL SCALLOPS WITH LEMON AND ARTICHOKES
Steps:
- Dredge the veal in the flour, shaking off the excess. In a large heavy skillet heat the oil and 2 tablespoons of the butter over moderately high heat until the foam subsides, in the fat sauté the veal in batches for 45 seconds on each side, or until it is golden, transferring it as it is cooked to a heated platter, and keep it warm. To the skillet add the lemon juice and the broth and simmer the mixture, stirring and scraping up the brown bits, for 2 minutes. Strain the mixture through a fine sieve into a small saucepan, add the artichokes, and simmer the sauce for 2 minutes. Remove the pan from the heat, swirl in the remaining 1 tablespoon butter, and season the sauce with salt and pepper. Divide the veal among 4 heated plates and nap it with the sauce.
LEMON VEAL, WITH ARTICHOKE HEARTS
Provided by Moira Hodgson
Categories dinner, main course
Time 1h20m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Trim the veal into one-and-a-half-inch cubes. Dredge lightly with flour.
- Heat the oil and butter in a large casserole about 12 inches in diameter. Brown the veal pieces. Add the onion and one garlic clove, minced, thyme, one-half cup chicken stock and white wine. Cover and simmer for 45 minutes.
- Add the carrots and artichoke hearts and cook until almost tender. If necessary at this point add more stock. Add the mushrooms and cook 15 minutes more.
- In a small bowl beat the egg yolk. Crush the remaining clove of garlic with a mortar and pestle, adding a little salt. Add the egg yolk and beat with a fork. Pour in lemon juice and mix thoroughly. Ladle a spoonful of the cooking juices from the casserole into the egg mixture. Mix well. Add the mixture to the casserole and cook over very low heat for a minute, stirring. Do not overheat or the mixture will curdle.
- Remove from heat, sprinkle with parsley and serve.
Nutrition Facts : @context http, Calories 301, UnsaturatedFat 5 grams, Carbohydrate 28 grams, Fat 10 grams, Fiber 8 grams, Protein 18 grams, SaturatedFat 3 grams, Sodium 985 milligrams, Sugar 9 grams, TransFat 0 grams
More about "veal with artichoke black olive and mushroom saute recipes"
ARTICHOKE, MUSHROOM AND ONION SAUTE | NUTRITIOUS EATS
From nutritiouseats.com
ROASTED VEAL CHOPS WITH ARTICHOKES RECIPE - FOOD REPUBLIC
From foodrepublic.com
ROAST POTATOES WITH ARTICHOKES, MUSHROOMS, AND OLIVES
From healthy-delicious.com
VEAL RECIPES
From allrecipes.com
LIDIA’S MUSHROOM AND BLACK OLIVE STUFFED ARTICHOKES
From christinascucina.com
VEAL MILANESE WITH ARTICHOKES - DELALLO
From delallo.com
VEAL WITH LEMON AND MUSHROOMS RECIPE - THE SPRUCE EATS
From thespruceeats.com
VEAL WITH ARTICHOKES AND WILD MUSHROOMS | EMERILS.COM
From emerils.com
VEAL WITH ARTICHOKE, BLACK OLIVE AND MUSHROOM SAUTE
From diningandcooking.com
VEAL OLIVES · GEORGE WASHINGTON'S MOUNT VERNON
From mountvernon.org
VEAL CUTLETS WITH SAUTEED BABY ARTICHOKES RECIPE | BON …
GRILLED MAHI-MAHI WITH PORTOBELLO MUSHROOMS, ARTICHOKES, BLACK …
From jamesbeard.org
VEAL RECIPES | D'ARTAGNAN
From dartagnan.com
VEAL SCALLOPINI WITH MUSHROOMS AND ARTICHOKES IS WHAT'S …
From parade.com
You'll also love