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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
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