Veal with Artichoke Hearts in Cream Sauce
This dish is a cultural infusion of classic cuisines—the pimiento adds a Hungarian nuance, the artichoke hearts lend an Italian touch, and the mushrooms and cream seem German.
6 (4-ounce) veal cutlets
1/4 cup all-purpose flour
4 tablespoons butter or margarine
1 garlic clove, crushed
1/2 pound mushrooms, sliced
2 tablespoons chopped fresh flat-leaf parsley
1 teaspoon ground black pepper
1 (14-ounce) can artichoke hearts, chopped
1/4 cup heavy cream
1/4 cup chopped pimiento
- Pound veal cutlets to 1/4-inch thickness. Dredge lightly in flour, shaking off any excess; set aside.
- Melt butter in a large skillet over medium-high heat. Add garlic and sauté 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.
Makes 6 servings.