3 2oz. veal cutlets 1 oz. olive oil Flour for dusting veal Salt and pepper to taste 3 oz. white wine 2 T. lemon juice 1 T. capers 1/4 C. artichoke hearts, diced 1 tsp. fresh garlic 4 oz. heavy cream 7 asparagus spears sauteed in olive oil Lemon zest Parsley
Pound the veal cutlets between two pieces of plastic wrap until very thin. Season with salt and pepper and lighly dust with flour. In a saute pan over medium heat saute the veal in the olive oil, turning once, until done. Remove the veal from the pan and set aside. In the same pan, deglaze with white wine and scrape the bottom of the pan to release any flour or veal that has stuck. Doing this will provide a thicker, more flavorful sauce. Add the lemon juice, garlic, artichoke hearts, capers and cream. Stir to combine and bring to a boil. To plate, place the sauteed asparagus on the plate, drape the veal cutlets ove the asparagus and top with the pan sauce. Garnish with chopped parsley and fresh lemon zest. Enjoy!
Justin Thompson, Exec. Chef, Ciao!
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