Veal With Tomatoes and Artichokes

This is an easy veal skillet dish with plenty of flavor. Tomatoes, garlic, and artichokes complement the veal nicely. This is an excellent dish to serve over hot cooked thin spaghetti or capellini.

Thin veal cutlets cook up quickly, making them an excellent choice for a weeknight meal. The mild flavor of the veal pairs nicely with more robust flavors. In this case, garlic, tomatoes, artichokes, and capers team up with the veal cutlets.

Ingredient Notes

• Veal cutlets: Thin-sliced for fast, even cooking—can be substituted with pork or chicken cutlets.
• Flour dredge: Light coating to help brown the cutlets and slightly thicken the sauce.
• Olive oil: For browning the veal and sautéing aromatics.
• Onion & garlic: Build the flavor base of the dish.
• Canned diced tomatoes: Use undrained for a saucy consistency.
• Artichoke hearts: Canned, drained, and quartered—add tender texture and mild acidity.
• Capers: Optional, but great for a briny punch.
• Parsley: Fresh chopped parsley brightens the finished dish.

Steps to Make Veal With Tomatoes and Artichokes

1. Dredge veal cutlets in a seasoned flour mixture.
2. Brown cutlets in olive oil and set aside.
3. Sauté onions until tender, then add garlic and stir briefly.
4. Return veal to the skillet and add tomatoes, artichokes, parsley, and capers.
5. Cover and simmer until veal is tender and flavors are blended.
6. Serve hot over cooked pasta.

Recipe Variations

• Make it with chicken. Substitute thin chicken breast cutlets for veal.
• Add olives. Stir in 1/4 cup sliced black or green olives.
• Spicy twist. Add a pinch of crushed red pepper flakes with the garlic.
• Lemon version. Add a squeeze of fresh lemon juice or a few lemon slices to the skillet.
• Herb swap. Use fresh basil or oregano in place of parsley.

Serving Suggestions

• Serve over thin spaghetti, linguine, or capellini.
• Add a side of garlic bread or focaccia for soaking up the sauce.
• Pair with a simple green salad or steamed green beans.
• Include a crisp white wine like Pinot Grigio or Sauvignon Blanc.

Veal With Tomatoes and Artichokes

Diana

Veal teams up with artichokes, tomatoes, garlic, and capers in this tasty dish. It’s excellent with hot cooked pasta!

No ratings yet

Servings 4 servings

Calories 243

Print Recipe Pin Recipe

Course Veal

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Ingredients

  

1x2x3x

• 2 tablespoons all-purpose flour
• 1/2 teaspoon kosher salt
• dash pepper
• 1 pound veal cutlets
• 2 tablespoons olive oil
• 1/2 cup onions, finely chopped
• 1 clove garlic, minced
• 1 14.5-ounce can tomatoes, diced, undrained
• 1 15-ounce can artichoke hearts, drained and quartered
• 1 tablespoon fresh chopped parsley
• 2 tablespoons capers, drained, optional

Instructions

Cook ModePrevent your screen from going dark

• Combine flour, salt, and pepper in a bowl; dredge veal with flour mixture.
• Heat the olive oil in a large skillet over medium heat. Add the veal and cook for about 2 minutes on each side or until browned. Remove the meat and set aside.
• Add the onion to the skillet and cook until tender. Add the garlic, the cooked veal, tomatoes, artichokes, parsley, and capers. Cover and simmer for about 15 minutes or until the veal is tender.

Nutrition

Calories: 243kcalCarbohydrates: 11gProtein: 25gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 88mgSodium: 495mgPotassium: 454mgFiber: 1gSugar: 3gVitamin A: 6IUVitamin C: 2mgCalcium: 14mgIron: 1mg

Disclaimer:

Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.

Keyword veal with tomatoes

Tried this recipe?Let us know how it was!