6 hours ago
Tuesday, March 22, 2011
I know veal is a touchy subject for many people, and we rarely eat it except for Veal Milanese, one of my favorite dinners, reserved for special occasions.
You can certainly make this dish with chicken if you like, but make sure it is pounded super thin.
This simple pan sauce is basically a piccata, but it tastes like something special, though it takes all of 10 minutes to prepare the entire dish.
Veal w/ Artichokes & Lemon: serves 4
1 lb. thinly sliced veal cutlets
flour for dredging
salt & pepper
1 can of artichokes packed in water, drained and sliced in half
2 tbsp capers
3/4 cup chicken stock
3 tbsp butter plus 1 tbsp olive oil
Have your butcher pound your veal cutlets as thin as possible. You can do this yourself, but my butcher loves me.
In a shallow dish, season flour with salt & pepper and dredge the cutlets in the flour, shaking them, so only a thin coating of flour remains.
In a large heavy skillet, heat 2 tbsp of the butter and oil and saute the veal for 2 minutes on each side, until golden. Remove them to a platter and keep warm.
Add the chicken stock and lemon juice and cook on high heat, scraping up the brown bits. Boil for 2 minutes. Add the artichoke pieces and capers and turn down the heat and simmer another 3 minutes. Swirl in the last tablespoon of butter for richness.
Add the veal cutlets back into the pan just to warm. Plate and spoon sauce over the cutlets.
and if you will allow me to share some exciting news with you this morning...... (no, I am not pregnant).
Stacey Snacks is featured in the April issue of NJ Monthly Magazine under the BEST BLOGS IN THE STATE category! It will be on the newsstands on Friday!
I only found out about it last week, a day before it was going to print!
I was beyond thrilled to see my name there!
Fame without money does have its perks.
I guess you can say "I work for food".