Monday, November 16, 2009

Veal Champagne

The biggest testament to a successful dinner party are the dishes. If everyone liked the food, you won't have to scrape the plates clean before washing them. And, on Saturday night I was pleased to stack the dirty dishes on my counter top, avoiding the cross-kitchen trip the the trash can, because our party was a success.
I told already told you my menu of lasagna, veal champagne, and chocolate cake, and I promised you the veal recipe. This will have everyone licking their plates clean. In fact, I don't even have a picture of the veal for you because it was dished out so fast that I forgot to photograph it.

Veal Champagne

4 veal cutlets ( pounded thin)
1/2 cup of flour ( for dredging the veal)
12 button mushrooms sliced
1 15 oz can of artichoke hearts
1/2 cup dry champagne
1/4 cup heavy cream
4 tablespoons of butter
4 tablespoons of olive oil.
salt and pepper to taste

Dredge veal in flour and heat olive oil in the pan. Add 2 teaspoons of butter to the oil and sautee the veal until golden brown on both sides. ( this should take 1-2 minutes per side, depending on the thickness of the veal). Remove the veal from the pan and add the rest of the butter to it. Add the sliced mushrooms and artichokes and sautee until mushrooms are golden brown. Place veal back in the pan with the mushrooms and artichokes. Add the champagne and allow it to simmer for a few minutes. Add the cream*, salt and pepper, and allow everything to simmer until the sauce has thickened. Serve and enjoy.

* if making this dish ahead of time, leave out the cream until you are ready to serve it. When you are ready to serve the veal reheat the pan and add a bit more champagne. Add the cream and allow to simmer until the sauce has thickened.


  1. This sounds dynamite and I've got the artichokes already. Will have to try this for sure.

  2. aw, cute! tell us more about the dinner!

  3. Sounds absolutely delicious. I will try this soon!