Cook Time: 30 minutes
Ingredients:
- 2 tablespoons all-purpose flour
- 1/2 teaspoon salt
- dash pepper
- 1 to 1 1/2 pounds veal cutlets
- 2 to 3 tablespoons olive oil
- 1 small onion, finely chopped
- 1 clove garlic, minced
- 1 can (14.5 ounces) diced tomatoes, undrained
- 1 can or jar (approx. 15 ounces) artichoke hearts, drained, quartered
- 1 tablespoon fresh chopped parsley or 1 teaspoon dried parsley
- 1 to 2 tablespoon capers, drained
- hot buttered angel hair pasta or thin spaghetti for 4
Preparation:
Combine flour, salt and pepper in a bowl; dredge veal with flour mixture. In a large skillet over medium heat, heat the olive oil. Add the veal and cook for about 2 minutes on each side, or until browned. Remove the meat; add onion to skillet and cook until tender. Add garlic, the cooked veal, tomatoes, artichokes, parsley, and capers. Cover and simmer for 20 to 25 minutes, or until veal is tender. Arrange the veal over hot buttered pasta and top with sauce.
Serves 4.
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