Veal Alla Capeo Recipe
Veal Scallopini Coated With Breadcrumbs and Cooked With Caramelized Onions, Artichoke Hearts, Shiitake Mushrooms and Tomatoes in a Light Cream Broth.
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Ingredients
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Meat
Coating
Vegetables
Sauce
Method
Preparation
Cooking
Coat the Veal
Dip each piece of veal in flour, shaking off the excess, then dip in the beaten eggs, and finally coat with breadcrumbs.
Sauté the Veal
In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the coated veal and cook for about 3-4 minutes on each side until golden brown. Remove and set aside.
Add Vegetables
Add the shiitake mushrooms and artichoke hearts to the skillet. Cook for an additional 5 minutes until the mushrooms are tender.
Add Tomatoes and Broth
Chop the tomatoes and add them to the skillet along with the chicken broth. Bring to a gentle simmer.
Finish with Cream
Stir in the heavy cream and return the veal to the skillet. Cook for another 5 minutes until the veal is heated through and the sauce is slightly thickened.
Garnish
Sprinkle with fresh parsley before serving.