Veal Luigi Recipe
Artichoke, sundry tomatoes, mushrooms, in brandy sauce.
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Ingredients
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Main Ingredients
Seasoning
Method
Preparation
- 1
Prepare the Ingredients
Start by gathering all the ingredients. Drain the artichoke hearts and chop them into quarters. Slice the sun-dried tomatoes and mushrooms into smaller pieces. Mince the garlic cloves and chop the fresh parsley.
Cooking
- 2
Sear the Veal
In a large skillet, heat the olive oil over medium-high heat. Season the veal cutlets with salt and black pepper on both sides. Once the oil is hot, add the veal cutlets to the skillet and sear for about 3-4 minutes on each side until golden brown. Remove the cutlets from the skillet and set aside.
- 3
Sauté the Vegetables
In the same skillet, add the minced garlic and sauté for 1 minute until fragrant. Then, add the chopped artichoke hearts, sun-dried tomatoes, and sliced mushrooms. Cook for about 5-7 minutes until the vegetables are tender.
- 4
- 5
- 6
Garnish and Serve
Once cooked, remove from heat and sprinkle with chopped fresh parsley. Serve the Veal Luigi hot, spooning the sauce and vegetables over the cutlets.
