Veal Madeira with Artichoke Hearts Recipe
Servings: 3 servings
Ingredients
- 1 tablespoon butter
- 1 tablespoon oil
- 6 veal cutlets
- 1 cup of all-purpose flour seasoned with salt and pepper
- 1 medium shallot minced
- 14½ oz can artichoke hearts in water - washed, rinsed and drained
- ¼ cup Madeira wine
- ½ cup demi glace
- salt and white pepper to taste
- 1 tablespoon butter for mounting
Instructions
- Have all your ingredients prepped before you begin to cook.
- Pre-heat your sauté pan.
- Dredge each cutlet in seasoned flour and shake off any excess.
- Add one-third of the oil & butter to the pan.
- Sauté 2 of the veal cutlets, one minute per side, remove, & reserve.
- Add another ⅓ tablespoon of butter and oil to the pan and sauté the next two veal cutlets; remove & reserve. And then do the same for the final two cutlets.
- Reduce heat to medium, add shallot, artichoke hearts, salt, and pepper, and cook for 1 or 2 minutes, stirring constantly so nothing burns.
- Remove the pan from the heat, add the Madeira wine, and reduce by half.
- Add demi-glace; reduce until the sauce coats the back of a spoon, taste & correct seasonings.
- Finish with a cold pat of butter. (mounting)
- Add the veal cutlets to the pan for 1 minute to reheat and serve.
Notes
I served this with my daughter's favorite Near East rice pilaf, a staple in our house. That girl could eat rice pilaf every night so you are going to see it in a lot of my photographs.
We also served a salad and I think a 2004 Chalone Vineyard Syrah that was absolutely fantastic.