How to cook veal escalopes, a recipe that includes, among the ingredients, artichokes and black olives, to be cooked in a pan with garlic and parsley.
Ingredients for 4 portions
- 1 clove of garlic
- 1 sprig of chopped parsley
- 100 gr of pitted black olives
- 1 lemon
- half a glass of white wine
- 400 gr. of sliced veal breast
- 4 artichokes
- 50 gr of butter
- 100 g of cooking cream
- 3 tablespoons of olive oil
Recommended readings- Fried veal meatballs with potatoes, bacon and walnuts
- Wild boar in salami with olives and tomatoes
- Veal belly cooked at low temperature
- Tender veal stew
- Chicken breast with almonds
- salt and pepper
Preparation of veal escalopes
Clean the artichokes, cut them into slices and immerse them in cold water with lemon juice. In a pan, fry the crushed garlic clove with the butter and oil.
Remove the garlic and add the slices of meat, brown them quickly, salt them, pepper them, remove them from the pan and keep them warm. Then put the artichokes in the pan, salt them, sprinkle them with white wine and cook them.
About a third of the artichokes put them aside, the remaining pass them to the vegetable mill and pour them into the pan together with the cream. Cook for a minute on low heat, add the olives, put the meat back in the pan and cook it for a while.
Add the chopped parsley and remove from the heat. Serve the scallops with the artichoke cream on top and the sliced artichokes kept aside.
