Meats Recipes - Veal Escalopes with Artichokes and Buttered Noodles

Ingredients

• 4 large or 8 small veal escalopes

• Seasoned flour

• 100 g/4 oz/1/2 cup unsalted (sweet) butter

• 15 ml/1 tbsp finely chopped onion

• 400 g/14 oz/1large can artichoke bottoms, drained and quartered

• 120 ml/4 fl oz/1/2 cup dry vermouth

• 300 ml/1/2 pt/1 1/4 cups chicken stock

• Grated rind and juice of 1 lemon

• 150 ml/2/3 cup crème fraiche

• Salt and freshly ground black pepper

• 350 g/12 oz tagliatelle

• 30 ml/2 tbsp chopped parsley

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Method:

1. Beat the escalopes with a mallet or the end of a rolling pin to flatten if necessary. Dust with the seasoned flour.

2. Melt half the butter in a large frying pan (skillet) and fry (sauté) the meat on both sides until golden. Pile on one side of the pan.

3. Add the onion and cook, stirring, for 1 minute. Spread the escalopes out again. Add the artichoke bottoms. Pour on the vermouth and enough stock to cover the meat.

4. Add the lemon juice, bring to the boil, reduce the heat, cover and simmer for 20 minutes until the veal is tender. Push the meat to one side again.

5. Stir in the crème fraiche, spread the meat out again and simmer until the sauce is thickened. Season to taste.

6. Meanwhile, cook the tagliatelle according to the packet directions. Drain and return to the saucepan.

7. Add the remaining butter, the parsley and a good grinding of black pepper. Toss gently and pile on to a warmed serving plate.

8. Top with the veal and the sauce, sprinkle with the lemon rind and serve hot.