Veal Medallions with Artichoke Hearts and Mushrooms


1 ½-2 lbs. veal cutlets, trimmed and cut into 2” pieces


4 T. butter

1-10 oz. can beef broth

1 c. sliced mushrooms

2-6 oz. jars marinated artichoke hearts, drained

½ c. red wine


Fresh ground pepper


Pound veal pieces between two sheets of plastic wrap with meat mallet.  Flour and brown in butter.  Remove from skillet.  Scrape bottom of pan and add wine, beef broth, and tarragon.  Return meat to skillet with mushrooms and artichoke hearts.  Cover and simmer until veal is tender and sauce thickens.  Serve over rice.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s