Post by April B. on Feb 9, 2003 12:14:30 GMT -6
Valentine's Veal
2 servings
1/4 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 pound veal cutlets, pounded to 1/4-inch thickness
1/4 cup (1/2 stick) butter
1 can (14 ounces) artichoke hearts, drained and quartered
1 tablespoon fresh lemon juice
1/2 cup dry white wine
In a shallow dish, combine the flour, salt, and pepper; mix well.
Coat the veal cutlets with the flour mixture.
In a large skillet, melt the butter over medium heat.
Add the coated veal cutlets and brown on both sides.
Add the artichoke hearts, lemon juice, and wine; mix well.
Cook for 2 to 3 minutes, or until heated through.
Serve immediately
2 servings
1/4 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 pound veal cutlets, pounded to 1/4-inch thickness
1/4 cup (1/2 stick) butter
1 can (14 ounces) artichoke hearts, drained and quartered
1 tablespoon fresh lemon juice
1/2 cup dry white wine
In a shallow dish, combine the flour, salt, and pepper; mix well.
Coat the veal cutlets with the flour mixture.
In a large skillet, melt the butter over medium heat.
Add the coated veal cutlets and brown on both sides.
Add the artichoke hearts, lemon juice, and wine; mix well.
Cook for 2 to 3 minutes, or until heated through.
Serve immediately