Lemon Veal With Artichoke Hearts Recipes

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VEAL PICCATA WITH LEMON AND CAPERS



Veal Piccata with Lemon and Capers image

Veal Piccata with Lemon and Capers is an easy and delicious dinner you can whip up in 15 minutes! Thin slices of veal are quickly sauteed in olive oil, butter, and capers and topped with lemon juice, which helps make dinner a snap!

Provided by 2 sisters recipes

Time 15m

Number Of Ingredients 10

1 pound (16-ounces) thinly sliced veal cutlets (about 7 to 8 slices of veal)
1/3 cup (44 grams) all-purpose unbleached flour
2 Tbsp. olive oil
3 Tbsp. butter - divided
1/2 cup ( 117.6 grams) white wine
1 Tbsp. capers
2 lemons- juiced
salt and pepper to taste
optional: 1/4 cup (58.8 grams) clear chicken broth
lemon slices, as a garnish

Steps:

  • Place the veal in one tray and flour in the other.
  • In a large non-stick skillet, and on medium heat, heat olive oil and 2 tablespoons of butter until butter is melted. Toss in a few capers into the butter and oil mixture.
  • Dredging Veal Cutlets: Begin by taking each piece of veal, one at a time, and placing it into the flour to coat both sides with flour. Shake off excess flour, and place it into the heated skillet with oil, butter, and capers.
  • Saute the veal until golden brown around the edges, about 1 to 2 minutes per side. These will cook up quickly, so you may want to lower the heat a little while you are sauteing them in order not to overcook them.
  • Then transfer the sauteed veal into a nearby dish. Cover them with a sheet of foil wrap to keep them warm.
  • Continue with the rest of the veal until all of them are sauteed and done.
  • NEXT, Deglaze the pan. Pour in the white wine and simmer on low heat while you stir the remaining bits on the bottom of the pan.
  • RETURN all the veal back into the skillet. Add in the lemon juice, and remaining butter and stir until it's heated through. Optional: pour in the chicken broth for more flavor and additional sauce. Toss in a few more capers on top. (And, here is where you can add more butter and lemon juice to your preference).
  • Cover with a lid and simmer on low heat for about 2 minutes. Turn off heat.
  • Transfer the veal to a serving platter and pour the remaining warm lemon-buttery sauce over the veal, and toss a few more capers over them.
  • Garnish with some lemon slices on the side and serve immediately.

Nutrition Facts : Calories 260 calories, Carbohydrate .1 grams carbohydrates, Fat 12.8 grams fat, Fiber 0 grams fiber, Protein 34.6 grams protein, ServingSize 4 ounces cookied veal, Sugar 0 grams sugar

VEAL WITH LEMON AND CAPERS



Veal with Lemon and Capers image

Provided by Food Network

Categories     main-dish

Time 40m

Yield 8 servings

Number Of Ingredients 8

2 pounds veal scaloppini
1 cup all-purpose flour
Salt and freshly ground black pepper
Olive oil and butter, equal amounts, enough to coat the skillet, plus 1 tablespoon
1 1/2 cups chicken stock
Capers
1/2 lemon, juiced, plus 1/2 lemon thinly sliced, for garnish
Chopped parsley leaves, for garnish

Steps:

  • Pour the flour mixture on a plate, and season with salt and pepper. Dredge the scaloppini in the flour and shake off the excess, set aside. Melt butter and olive oil together in a skillet over medium fire. Add scaloppini to skillet and brown on both sides. Set aside until all the veal has been cooked. After the veal has been removed from the pan, add the chicken stock to the pan over high heat and scrape the bottom of the pan to loosen the brown bits. Cook until the liquid has thickened. Straining the liquid may be necessary to remove the larger pieces of the scrapings. Add 1 tablespoon of butter, capers, lemon juice and parsley to sauce. Stir over a high heat about 5 minutes. Pour sauce over the veal. Garnish with sliced lemons and serve.

VEAL SCALOPPINE IN LEMON SAUCE



Veal Scaloppine in Lemon Sauce image

You can substitute boneless, skinless chicken breasts or even pork medallions from a tenderloin in place of the veal. This recipe comes from Southern Living.

Provided by TXOLDHAM

Categories     Meat

Time 25m

Yield 4 serving(s)

Number Of Ingredients 13

1 1/4 lbs veal cutlets or 4 chicken breasts
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper
3 tablespoons butter or 3 tablespoons margarine, divided
1 tablespoon extra virgin olive oil
1/2 cup dry white wine
3 tablespoons lemon juice
2 tablespoons parsley, chopped
1 large garlic clove, pressed
2 tablespoons capers
parsley sprig
lemon slice

Steps:

  • Pound veal (or chicken or pork) until flattened to 1/4 inch thickness.
  • Compine flour, salt and pepper and dredge meat in mixture.
  • Melt 2 tablespoons butter (or margarine) with the olive oil in a large skillet over medium-high heat and cook in batches 1 minute on each side (for chicken or pork, 3 minutes per side) or until golden. Remove from skillet and keep warm.
  • Add remaining tablespoon butter, wine, and lemon juice, stirring to loosen browned particles. Cook until thoroughly heated. Stir in parsley, garlic and capers and spoon over meat.
  • Serve immediately, garnishing as desired.

Nutrition Facts : Calories 378.8, Fat 21.8, SaturatedFat 9.9, Cholesterol 139.1, Sodium 598.9, Carbohydrate 10.4, Fiber 0.6, Sugar 0.6, Protein 28.9

VEAL WITH ARTICHOKES & MUSHROOMS



Veal With Artichokes & Mushrooms image

This is a quick and elegant meal that is tasty as well. You can't beat that. Prep and cook times are approximate.

Provided by keen5

Categories     Veal

Time 25m

Yield 6 serving(s)

Number Of Ingredients 16

1/4 cup all-purpose flour
1/4 cup freshly grated parmesan cheese
1/4 teaspoon salt
1/4 teaspoon pepper
6 boneless veal cutlets (1/4 inch)
2 eggs, slightly beaten
1/4 cup butter or 1/4 cup margarine
2 tablespoons lemon juice
1/2 cup whipping cream
1 cup fresh mushrooms, sliced 1/4 inch
1 (9 ounce) package frozen artichoke hearts, thawed,drained
2 tablespoons freshly grated parmesan cheese
1/4 teaspoon salt
1 dash cayenne pepper
2 tablespoons lemon juice
2 tablespoons chopped fresh parsley

Steps:

  • In 9" pie pan stir together flour, 1/4 cup of Parmesan cheese, 1/4 tsp.
  • salt and pepper.
  • Dip cutlets in eggs; lightly coat both sides of cutlets with flour mixture.
  • In 10" skillet, melt butter over medium heat until sizzling; stir in 2 tsp.
  • lemon juice.
  • Place 3 cutlets in melted butter and lemon juice; fry until browned (3 min. on each side).
  • Remove cutlets to serving platter; keep warm.
  • Repeat with remaining cutlets.
  • In same skillet with drippings and brown particles, stir in whipping cream.
  • Add remaining ingredients, except parsley.
  • Cook over medium heat, stirring occasionally, until sauce is slightly thickened and artichokes are heated through (4 to 6 min.).
  • Stir in parsley.
  • Serve over cutlets.

Nutrition Facts : Calories 226.8, Fat 18.6, SaturatedFat 11, Cholesterol 123.1, Sodium 389.9, Carbohydrate 9.6, Fiber 2, Sugar 0.7, Protein 6.9

LEMON VEAL, WITH ARTICHOKE HEARTS



Lemon Veal, With Artichoke Hearts image

Provided by Moira Hodgson

Categories     dinner, main course

Time 1h20m

Yield 4 servings

Number Of Ingredients 16

1/2 pounds stewing veal
Flour for dredging
1 tablespoon safflower or peanut oil
1 tablespoon butter
1 medium onion, sliced
2 cloves garlic
1/2 teaspoon thyme
1/2 to 1 cup chicken stock
1 cup dry white wine
1 pound baby carrots, scraped
6 artichoke hearts
1/4 pound mushrooms, sliced
1 egg yolk
Juice of 1 lemon
Coarse salt and freshly ground pepper to taste
Fresh chopped parsley to garnish

Steps:

  • Trim the veal into one-and-a-half-inch cubes. Dredge lightly with flour.
  • Heat the oil and butter in a large casserole about 12 inches in diameter. Brown the veal pieces. Add the onion and one garlic clove, minced, thyme, one-half cup chicken stock and white wine. Cover and simmer for 45 minutes.
  • Add the carrots and artichoke hearts and cook until almost tender. If necessary at this point add more stock. Add the mushrooms and cook 15 minutes more.
  • In a small bowl beat the egg yolk. Crush the remaining clove of garlic with a mortar and pestle, adding a little salt. Add the egg yolk and beat with a fork. Pour in lemon juice and mix thoroughly. Ladle a spoonful of the cooking juices from the casserole into the egg mixture. Mix well. Add the mixture to the casserole and cook over very low heat for a minute, stirring. Do not overheat or the mixture will curdle.
  • Remove from heat, sprinkle with parsley and serve.

Nutrition Facts : @context http, Calories 301, UnsaturatedFat 5 grams, Carbohydrate 28 grams, Fat 10 grams, Fiber 8 grams, Protein 18 grams, SaturatedFat 3 grams, Sodium 985 milligrams, Sugar 9 grams, TransFat 0 grams

VEAL CUTLETS WITH SAUTEED BABY ARTICHOKES



Veal Cutlets with Sauteed Baby Artichokes image

Categories     Tomato     Sauté     Low/No Sugar     Lemon     Basil     Veal     Artichoke     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 11

1/4 cup fresh lemon juice
12 baby artichokes
1/4 cup olive oil
2 large garlic cloves, minced
6 large ripe plum tomatoes, each cut into 6 wedges
1/2 teaspoon dried crushed red pepper
1/2 cup fresh basil leaves, thinly sliced
1 teaspoon grated lemon peel
6 4-ounce veal cutlets (each about 1/4 to 1/3 inch thick)
2 tablespoons (1/4 stick) butter
3 tablespoons chopped fresh parsley

Steps:

  • Fill large bowl with cold water; add lemon juice. Cut off stem and top quarter from 1 artichoke. Bend back dark green outer leaves and snap off at base until pale green and yellow leaves remain. Quarter artichoke lengthwise; remove any purple-tipped leaves from center. Place in lemon water. Repeat with remaining artichokes.
  • Cook drained artichokes in large pot of boiling salted water until crisp-tender, about 8 minutes. Drain well; set aside.
  • Heat oil in heavy large skillet over medium-high heat. Add garlic and sauté until fragrant, about 1 minute. Add artichokes and sauté 5 minutes. Add tomatoes and crushed red pepper. Cook until tomatoes soften, about 5 minutes. Stir in basil and lemon peel. Season to taste with salt and pepper. (Can be made 2 hours ahead. Cover and let stand at room temperature. Rewarm before using.)
  • Sprinkle veal with salt and pepper. Melt butter in large nonstick skillet over high heat. Working in batches, add veal and cook until brown, about 2 minutes per side. Transfer veal to plates. Sprinkle with parsley. Serve with artichoke mixture.

VEAL SCALLOPS WITH LEMON AND ARTICHOKES



Veal Scallops with Lemon and Artichokes image

Categories     Sauté     Dinner     Lemon     Veal     Artichoke     Gourmet

Yield Serves 4

Number Of Ingredients 7

1 1/2 pounds veal scallops (each about 1/8 inch thick)
all-purpose flour seasoned with salt and pepper for dredging the veal
2 tablespoons olive oil
3 tablespoons unsalted butter
3 tablespoons fresh lemon juice
3/4 cup chicken broth
a 6-ounce jar marinated artichoke hearts, drained, rinsed well, and cut lengthwise into 1/4-inch-thick slices

Steps:

  • Dredge the veal in the flour, shaking off the excess. In a large heavy skillet heat the oil and 2 tablespoons of the butter over moderately high heat until the foam subsides, in the fat sauté the veal in batches for 45 seconds on each side, or until it is golden, transferring it as it is cooked to a heated platter, and keep it warm. To the skillet add the lemon juice and the broth and simmer the mixture, stirring and scraping up the brown bits, for 2 minutes. Strain the mixture through a fine sieve into a small saucepan, add the artichokes, and simmer the sauce for 2 minutes. Remove the pan from the heat, swirl in the remaining 1 tablespoon butter, and season the sauce with salt and pepper. Divide the veal among 4 heated plates and nap it with the sauce.

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2018-04-22 Heat a cast iron skillet over medium heat until hot. Add 1 tbsp olive oil and the frozen artichoke hearts. Cover and cook 5-6 minutes over medium heat. Once the …
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VEAL FRANCESE WITH ARTICHOKE HEARTS | COOKSTR.COM
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2016-02-23 Gently brown them in one tablespoon butter, in a sauté pan on medium low heat. As artichokes sauté, set up two shallow bowls in which to coat the veal. In one …
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  • Have the butcher filet two veal cutlets under 1/2" thick. Pound them with the back of a frying pan or a mallet if they are thicker.
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  • As artichokes sauté, set up two shallow bowls in which to coat the veal. In one bowl mix the flour, pepper, salt and basil. In the second bowl, beat the 2 eggs with 2 tablespoons of the wine to thin it.
  • Cut half the lemon into thin 1/8" slices. When the artichoke quarters are a pale golden brown, set the heat on low and add 1 cup white wine to the pan with the lemon slices. Cover with a lid and simmer for 4 minutes, occasionally mashing the softening lemon with a wooden spoon to create a sauce.


PAN-SEARED VEAL WITH CAPERS, LEMON, AND ARTICHOKES ...
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  • Coat a large nonstick skillet with cooking spray; set pan over medium-high heat. Season both sides of veal chops with salt and pepper. Add veal to hot pan; cook until golden brown, about 2 minutes per side.
  • Add broth, artichoke hearts, capers, lemon juice and oregano to pan; bring to a simmer and simmer until veal is cooked through, about 8 to 10 minutes.
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VEAL PICCATA WITH ARTICHOKES & SPINACH - SOBEYS INC.
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2020-04-21 In large skillet, heat oil on medium-high. Season veal with salt, dust with flour. Working in batches, cook veal 1 to 2 min. per side, or until golden. Transfer to …
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  • In large skillet, heat oil on medium-high. Season veal with salt, dust with flour. Working in batches, cook veal 1 to 2 min. per side, or until golden. Transfer to serving plate.
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VEAL WITH ARTICHOKE HEARTS | MRFOOD.COM
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LEMON ARTICHOKE VEAL SCALOPPINI RECIPE FROM H-E-B
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VEAL MADEIRA WITH ARTICHOKE HEARTS RECIPE - THE RELUCTANT ...
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VEAL-AND-ARTICHOKE STEW WITH AVGOLEMONO RECIPE | MYRECIPES
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