Please Visit Our Sister Sites:

(Serves 4)
1 lb. veal cutlets
1 can artichoke hearts
(unmarinated), drained
1/4 c. dry white wine
1/2 pt. heavy cream
2 Tbsp. good quality olive oil
4 oz. wild mushrooms (shitake,
porcini or cepe)
1 stick butter (keep chilled)
salt and pepper

Pound out veal with a mallet as thin as possible.
Season with salt and pepper. Coat lightly with flour. Heat
large skillet with olive oil and 1 tablespoon butter. Coat
veal with an egg wash (2 eggs and 1/4 cup water beaten togeth-
er). Saute veal about 1 1/2 minutes on each side. (Be careful
not to overcook.) Remove veal to a warm plate. Add wine to hot
skillet, then cream and mushrooms; cook for 2 minutes. Add
cold butter, 1 tablespoon at a time, until sauce thickens.
Return veal to pan. Add artichokes and 1 tablespoon tarragon.
Heat on low for a couple more minutes. Serve on warm plates
with wild rice and carrots to complement.

This is a recipe from our database at Cookbooks On/Line!

1,000,000+ free recipes and free software at:

Accuracy is believed to be good, but is not guaranteed.
This recipe posting is intended for personal use only. You can
print a copy for yourself and/or your friends, but you cannot publish
it or post it to any Internet or other public site without our permission.

Help Us Improve The Database!
If you've tried this recipe, tell us how you liked it on a scale of 1 to 5 (1 = I didn't like it, 5 = I liked it very much):
Haven't tried it 1 - Didn't like it 2 - Liked it at little 3 - So-so 4 - Good 5 - Great!
Was this recipe an exact duplicate of another recipe in the database? Yes No
Was this recipe incomplete, incorrect, or confusing in any way? Yes No
Short comment about this recipe: (50 characters or less.)
Thanks for your help!