Stuffed Veal Schnitzels
Stuffed veal schnitzels are a recipe featuring fresh ingredients from the veal category. Try this and other recipes from Spoonsparrow!
Ingredients
- 12 small artichokes
- 3 tbsp Lemon juice
- Salt
- 4 veal schnitzels
- Pepper
- 4 slices pancetta
- 4 tbsp olive oil
Instructions
-
1.
Clean the artichokes, leaving part of the stem and peeling. Trim hard leaves and tips. Cut the cleaned artichokes lengthwise in half and immediately drizzle with a little lemon juice. Cook in salted water for 4-5 minutes until tender. Drain and let cool.
-
2.
Rinse the schnitzels, pat dry and flatten if necessary. Season both sides with salt and pepper and top each with one slice of pancetta. Place two artichoke halves on each schnitzel and fold together. Secure with toothpicks and cook in a non‑stick pan over medium heat with 2 tbsp hot oil, browning slowly for 3-4 minutes per side.
-
3.
Sauté the remaining artichokes in the leftover oil until heated through, seasoning with salt. Plate the schnitzels and serve.
