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Receta Veal With Lemon And Artichoke Hearts
by CookEatShare Cookbook

Veal With Lemon And Artichoke Hearts
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Ingredientes

  • 1/3 c. all purpose flour
  • 1/4 teaspoon salt
  • 1 pound veal scallops or possibly cutlets, sliced 1/4 inch thick
  • 2-3 tbsp. butter
  • Juice of 2 lemons
  • 2 tbsp. Worcestershire sauce
  • 1 c. chicken broth
  • 1/4 c. dry vermouth or possibly white wine
  • 1 teaspoon dry marjoram
  • 1 bay leaf
  • 1 (14 ounce.) can artichoke hearts, liquid removed
  • Warm cooked noodles
  • Lemon slices
  • Parsley

Direcciones

  1. Combine flour and salt; dredge veal in flour mix (in baggie). Heat butter in a large skillet over medium heat. Add in veal and cook 1 minute on each side, remove and drain on paper towels. Add in lemon juice and next 6 ingredients to skillet. Bring mix to a boil stirring often. Add in veal and artichokes; cover, reduce heat and simmer about 5 min. Throw away bay leaf. Serve over cooked noodles. Garnish with lemon slices and parsley. 4 servings.