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 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
- 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.
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