Post by April B. on Feb 4, 2003 12:32:55 GMT -6
Veal with Artichoke Hearts
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.