Veal & Artichoke Involtini
Irene Lockwood
Cook on stove top in large skillet
ingredients
- 6 medium artichoke hearts, cooked
- 3 oz. asiago cheese, thinly sliced
- 2 tablespoons fresh parsley, chopped
- 1 1/2 lb. veal cutlets, pounded 1/4" thick
- salt & pepper
- 1/2 cup flour
- 4 tablespoons butter cut in 1" pieces
- 3 tablespoons olive oil
- 1/2 cup white wine
- 2 tablespoons fresh lemon juice
directions
- 1
Put 2 tablespoons of artichoke heart, 2 slices of cheese and 1/2 teaspoon parsley on each veal cutlet. Roll veal around filling; secure with toothpick. Generously season with salt & pepper.
- 2
Heat skillet to medium-high heat. Spread flour on plate. Lightly dust veal rolls with flour, shake off excess. In skillet, melt 1 tablespoon butter with the oil. When butter foams, brown veal rolls on all sides, 6-8 minutes total. Transfer to plate, cover loosely with foil.
- 3
Pour wine and lemon juice into skillet, scrape up browned bits. Bring to simmer, then turn off heat. Add 3 tablespoons butter, stirring constantly until melted. Season sauce with salt & pepper. Strain through fine-mesh sieve. Remove toothpicks from rolls, top with sauce and slice crosswise. Serve immediately.
notes
William Sonoma
Source: Irene Lockwood
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