"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Veal Escalopes with Artichoke Hearts Recipe

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This recipe for Veal Escalopes with Artichoke Hearts, by , is from The Cook Book, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kris Guccione

Category:
Category:

Ingredients:  
Ingredients:  
5 T Butter
lb Veal escalopes
Flour for dusting
1 Pint half and half or whipping cream
2 T Tarragon
tsp Salt
Pepper to taste
1 Package frozen artichoke hearts
Arrowroot or cornstarch for thickening

Directions:
Directions:
Melt 2 T butter in large skillet. Dust veal with flour, place in hot skillet. Brown veal on both sides.

Remove cooked veal and place on hot plate, keeping warm.

Add half and half, remaining butter, tarragon, salt and pepper to medium hot skillet.

Bring sauce to a boil and simmer. Add arrowroot or cornstarch as needed to thicken sauce.

Pour thickened sauce over cooked veal and serv at once.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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