Veal With Tomatoes and Artichokes
Artichokes and tomatoes team up with veal in this easy skillet dish. Serve the veal with hot cooked pasta.
by Diana Rattray
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.
Veal With Tomatoes and Artichokes
Veal teams up with artichokes, tomatoes, garlic, and capers in this tasty dish. It’s excellent with hot cooked pasta!
Ingredients
- 2 tablespoons all-purpose flour
- 1/2 teaspoon kosher salt
- dash pepper
- 1 pound veal cutlets
- 2 tablespoons olive oil
- 1/2 cup finely chopped onions
- 1 clove garlic, minced
- 1 14.5- ounce can diced tomatoes, undrained
- 1 15- ounce can artichoke hearts, drained and quartered
- 1 tablespoon fresh chopped parsley
- 2 tablespoon capers, drained, optional
Instructions
- 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.
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