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Ingredients
6 Veal cutlets, about 1/4 pound each
1/4 Cup flour
4 Tablespoons butter or margarine
1 Garlic clove, crushed
1/2 Pound mushrooms, stemmed & sliced
2 Tablespoons fresh parsley, chopped
1 Teaspoon ground black pepper
1 (14 ounce) Can artichoke hearts, chopped
1/4 Cup cream
1/4 Cup pimento, chopped
Instructions
Pound veal cutlets to 1/4-inch thickness, dredge lightly in flour, shaking off any excess and set aside.
Melt butter in a large skillet over medium-high heat. Add garlic and saut� for 2 minutes; remove from oil with slotted spoon. Add veal cutlets and brown, turning once, 2 to 3 minutes per side. Add mushrooms, parsley and pepper; cook for 1 minute. Add artichoke hearts, cream and pimientos; stir gently, cover and cook for 5 minutes more. Serve warm.