Rating: 2 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Recipe by Cooking Light July 1999

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Yield:
4 servings (serving size: 2 pieces veal, 1/2 cup artichoke mixture, 1/2 cup pasta)
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Ingredients

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Directions

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  • Trim fat from veal. Place each piece between 2 sheets of heavy-duty plastic wrap; flatten to 1/8-inch thickness using a meat mallet or rolling pin. Combine flour and pepper. Dredge veal in flour mixture; shake off excess flour.

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  • Heat 1 teaspoon oil in a skillet over high heat until hot. Add half of cutlets to skillet. Cook 2 minutes on each side or until browned. Repeat with 1 teaspoon oil and remaining veal. Remove from pan.

  • Add garlic, and sauté 30 seconds. Add wine, scraping pan to loosen browned bits. Reduce heat to medium-high; boil wine mixture for 3 minutes. Return veal to pan. Add tomato, olives, and artichokes; cover and simmer 1 minute or until thoroughly heated. Serve immediately with the pasta. Garnish with thyme, if desired.

Nutrition Facts

293 calories; calories from fat 25%; fat 8.2g; saturated fat 1.6g; mono fat 2.3g; poly fat 2.1g; protein 23g; carbohydrates 32g; fiber 1.8g; cholesterol 68mg; iron 3.1mg; sodium 316mg; calcium 49mg.
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