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Veal Madeira with Artichoke Hearts Recipe
5 from 3 votes

Veal Madeira with Artichoke Hearts Recipe

Bring something special to the table with this well-loved recipe.

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 3 servings
Course: Main Course
Cuisine: Italian

Ingredients

  • 1 tablespoon butter
  • 1 tablespoon neutral cooking oil generic cooking oil
  • 6 veal cutlets
  • 1 cup 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 to taste
  • white pepper to taste
  • 1 tablespoon butter for mounting

Instructions

    Cup of Yum
  1. Have all your ingredients prepped before you begin to cook.
  2. Pre-heat your sauté pan.
  3. Dredge each cutlet in seasoned flour and shake off any excess.
  4. Add one-third of the oil & butter to the pan.
  5. Sauté 2 of the veal cutlets, one minute per side, remove, & reserve.
  6. 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.
  7. Reduce heat to medium, add shallot, artichoke hearts, salt, and pepper, and cook for 1 or 2 minutes, stirring constantly so nothing burns.
  8. Remove the pan from the heat, add the Madeira wine, and reduce by half.
  9. Add demi-glace; reduce until the sauce coats the back of a spoon, taste & correct seasonings.
  10. Finish with a cold pat of butter. (mounting)
  11. 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.