Escalopes with artichoke paté and cream cheese

Escalopes with artichoke paté and cream cheese

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

escalope_artichoke_pate_cream_cheese_ingredients

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.

escalope_artichoke_pate_cream_cheese_sauce

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

escalope_artichoke_pate_cream_cheese_mix_sauce

Sprinkle with chopped herbs and serve.

escalope_artichoke_pate_cream_cheese_plate_1_300

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, sweet pepper spread, and even olive paté, yielding an endless array of delicious variations.

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

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