Recipe for Veal with Artichokes & Mushrooms

Veal With Artichokes & Mushrooms

Ingredients

.....1/4 cup all purpose flour
.....1/4 cup freshly grated Parmesan cheese
.....1/4 teaspoon salt
.....1/4 teaspoon pepper
.....6 1/4" boneless veal cutlets
.....2 eggs, slightly beaten
.....1/4 cup butter
.....2 tablespoons lemon juice
.....1/2 cup whipping cream
.....1 cup sliced 1/4" fresh mushrooms
.....1 (9 ounce) package frozen artichoke hearts, thawed and drained
.....2 tablespoons freshly grated Parmesan cheese
.....1/4 teaspoon salt
Dash cayenne pepper
.....2 tablespoons lemon juice
.....2 tablespoons chopped fresh parsley

Preparation

In 9 inch pie pan, stir together flour, 1/4 cup Parmesan cheese, 1/4 teaspoon salt and pepper. Dip cutlets in eggs; lightly coat both sides of cutlets with flour mixture. In 10 inch skillet, melt butter over medium heat until sizzling; stir in 2 tablespoons lemon juice. Place 3 cutlets in melted butter and lemon juice; fry until browned (3 minutes on each side). Remove cutlets to serving platter; keep warm. Repeat with remaining cutles.

In same skillet with drippings and brown particles, stir in whipping cream. Add remaining ingredients except parsley. Cook over medium heat, stirring occasionally, until sauce is slightly thickened and artichokes are heated through (4 to 6 minutes). Stir in parsley. Serve over cutlets.

Yield: 6 servings