Veal With Artichoke, Black Olive And Mushroom Saute
Published March 25, 1995
- Total Time
- 10 minutes
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Ingredients
1 ½ teaspoons olive oil
8 large white mushrooms, thinly sliced
1 13 ¾-ounce can of artichoke hearts, well drained and thinly sliced
½ cup pitted imported black olives, coarsely chopped
Kosher salt and freshly ground pepper to taste
8 2-ounce pieces of veal leg, pounded thin
¼ cup all-purpose flour
Nutritional analysis per serving (4 servings)
19 grams carbs; 88 milligrams cholesterol; 254 calories; 4 grams monosaturated fat; 1 gram polyunsaturated fat; 2 grams saturated fat; 7 grams fat; 6 grams fiber; 660 milligrams sodium; 29 grams protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat 1 teaspoon of the olive oil in a medium-size skillet over medium heat. Add the mushrooms and cook until tender. Add the artichoke hearts and cook until heated through. Stir in the black olives and season with salt and pepper. Keep warm.
- Step 2
Heat the remaining ½ teaspoon olive oil in a large, nonstick skillet over medium-high heat. Season the veal with salt and pepper and lightly coat with flour on both sides. Working in batches as necessary, saute the veal until lightly browned and just cooked through, about 1 minute per side. Divide the veal among 4 plates. Top with the artichoke mixture and serve immediately.
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