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Veal With Artichoke Hearts

Meat.Bible's picture
Ingredients
  Veal cutlet 4 Pound, pounded thin and cut in 16 pieces
  Butter 4 Tablespoon
  Frozen artichoke hearts 8 Ounce, thawed, drained
  Salt 2 Teaspoon
  Eggs 2 , beaten
  Pepper 1⁄2 Teaspoon
  Flour 1⁄2 Cup (8 tbs)
  Oil 4 Tablespoon
  Beef broth 1⁄2 Cup (8 tbs)
  Parmesan cheese 2⁄3 Cup (10.67 tbs), grated
Directions

1) Saute the thawed artichoke hearts in melted butter for 5 minutes. Remove.
2) Coat the veal with the egg. Mix the salt, pepper, and flour together. Dip the egg-coated veal in the mixture.
3) Brown the coated veal in hot oil. Place the artichokes over the veal, pour on the beef broth, and sprinkle the Parmesan over the top. Place in oven at 375 degrees for 10 to 15 minutes or until top is browned.

Recipe Summary

Servings: 
8

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Nutrition Rank

Nutrition Facts

Serving size

Calories 943 Calories from Fat 567

% Daily Value*

Total Fat 65 g100.2%

Saturated Fat 21 g105.1%

Trans Fat 0 g

Cholesterol 138.7 mg46.2%

Sodium 2179.6 mg90.8%

Total Carbohydrates 56 g18.6%

Dietary Fiber 6.8 g27.3%

Sugars 6.8 g

Protein 35 g69.7%

Vitamin A 12.5% Vitamin C 1.1%

Calcium 17.8% Iron 5%

*Based on a 2000 Calorie diet

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Veal With Artichoke Hearts Recipe