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Escalopes with artichoke paté and cream cheese

Escalopes with artichoke paté and cream cheese

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Escalopes with artichoke paté and cream cheese are a tasty and fragrant second course, yet the recipe is simple and prepared in just 10 minutes or less.

Ingredients for 2 people

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beef slices 300 gr.

cream cheese 120 gr.

aromatic herbs (thyme, parsley, basil, chives)

butter 10 gr.

milk q.b.

flour 0 q.b.

extra virgin olive oil q.b.

artichoke paté 2 tablespoons

salt

pepper or hot pepper

Equipment

1 nonstick pan, 1 knife, 1 chopping board, 1 dish, 1 spatula.

Preparation

Flatten the slices of meat with a meat tenderizer, then each slice with the flour and shake to remove the excess.

Wash and dry the aromatic herbs, chop and set aside.

Heat a pan with a little oil and butter, add the slices of meat and brown them on both sides. Salt and set aside.

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In the same pan add the cream cheese, a little milk, the artichoke paté, the chopped chilli pepper, and the pepper.

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Stir, add the beef slices and continue cooking for a couple of minutes more.

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Sprinkle with chopped herbs and serve.

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Tips

The most delicate meat in making escalopes is veal, but pork, chicken, and turkey are also good. If you are looking for a vegetarian alternative, you can use seitan or tofu.

The sauce can be made with other patés, such as asparagus paté, https://cookwithgusto.com/t4t-dating/, and even meetup london singles, yielding an endless array of delicious variations.

Serve with oven baked cherry tomatoes, or with a fresh salad.

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