Veal Madeira with Artichoke Hearts Recipe
User Reviews
5.0
3 reviews
Excellent
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
3 servings
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Course
Main Course
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Cuisine
Italian
Veal Madeira with Artichoke Hearts Recipe
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Bring something special to the table with this well-loved recipe.
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Ingredients
- 1 tablespoon butter
- 1 tablespoon oil
- 6 veal cutlets
- 1 cup of all-purpose flour seasoned with salt and pepper
- 1 medium shallot minced
- 14½ oz can artichoke hearts in water - washed, rinsed and drained
- ¼ cup Madeira wine
- ½ cup demi glace
- Salt and white pepper to taste
- 1 tablespoon butter for mounting
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Instructions
- Have all your ingredients prepped before you begin to cook.
- Pre-heat your sauté pan.
- Dredge each cutlet in seasoned flour and shake off any excess.
- Add one-third of the oil & butter to the pan.
- Sauté 2 of the veal cutlets, one minute per side, remove, & reserve.
- Add another ⅓ tablespoon of butter and oil to the pan and sauté the next two veal cutlets; remove & reserve. And then do the same for the final two cutlets.
- Reduce heat to medium, add shallot, artichoke hearts, salt, and pepper, and cook for 1 or 2 minutes, stirring constantly so nothing burns.
- Remove the pan from the heat, add the Madeira wine, and reduce by half.
- Add demi-glace; reduce until the sauce coats the back of a spoon, taste & correct seasonings.
- Finish with a cold pat of butter. (mounting)
- Add the veal cutlets to the pan for 1 minute to reheat and serve.
Notes
- I served this with my daughter's favorite Near East rice pilaf, a staple in our house. That girl could eat rice pilaf every night so you are going to see it in a lot of my photographs.
- We also served a salad and I think a 2004 Chalone Vineyard Syrah that was absolutely fantastic.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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