🍽️ Veal fillet with artichokes

Name: Veal fillet with artichokes
Total time: 30 min
Cuisine: German
Ingredients: 4 small veal medallions (approx. 60-80 g each); 4 artichoke hearts (jar); 2 tbsp olive oil; 2 dashes Worcestershire sauce; salt; lemon pepper; 1 tsp chopped parsley

290 kcal · 30 min

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Ingredients

4 small veal medallions (approx. 60-80 g each)
4 artichoke hearts (jar)
2 tbsp olive oil
2 dashes Worcestershire sauce
salt
lemon pepper
1 tsp chopped parsley

Instructions

1. Pat the meat pieces dry with kitchen paper. Let the artichoke hearts drain in a sieve.
2. Heat the oil in the pan. Brown the meat pieces on each side for about 5 minutes. Season with Worcestershire sauce, salt, and lemon pepper. Let the meat rest over low heat for a bit longer.
3. Stir in the artichoke hearts and the parsley. Warm everything briefly. Plate the meat pieces and artichokes on two plates.
4. Serve with fresh arugula.

Nutrition per serving

kcal: 290
Protein: 25 g · Fett/Fat: 20 g · Carbs: 5 g