Veal With Artichokes & Mushrooms

Name: Veal With Artichokes & Mushrooms
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 6 serving(s)
Ingredients: 1/4 cup all-purpose flour; 1/4 cup freshly grated parmesan cheese; 1/4 teaspoon salt; 1/4 teaspoon pepper; 6 boneless veal cutlets (1/4 inch); 2 eggs, slightly beaten; 1/4 cup butter or 1/4 cup margarine; 2 tablespoons lemon juice; 1/2 cup whipping cream; 1 cup fresh mushrooms, sliced 1/4 inch; 1 (9 ounce) package frozen artichoke hearts, thawed,drained; 2 tablespoons freshly grated parmesan cheese; 1/4 teaspoon salt; 1 dash cayenne pepper; 2 tablespoons lemon juice; 2 tablespoons chopped fresh parsley

Submitted by keen5

"This is a quick and elegant meal that is tasty as well. You can't beat that. Prep and cook times are approximate."

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Ready In:: 25mins
Ingredients:: 16
Serves:: 6

ingredients

¹⁄₄ cup all-purpose flour
¹⁄₄ cup freshly grated parmesan cheese
¹⁄₄ teaspoon salt
¹⁄₄ teaspoon pepper
6 boneless veal cutlets (1/4 inch)
2 eggs, slightly beaten
¹⁄₄ cup butter or 1/4 cup margarine
2 tablespoons lemon juice
¹⁄₂ cup whipping cream
1 cup fresh mushrooms, sliced 1/4 inch
1 (9 ounce) package frozen artichoke hearts, thawed,drained
2 tablespoons freshly grated parmesan cheese
¹⁄₄ teaspoon salt
1 dash cayenne pepper
2 tablespoons lemon juice
2 tablespoons chopped fresh parsley

directions

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

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Reviews

What a terrific recipe!! I couldn't find frozen artichokes, so I used canned and it worked out great! Also I added sundried tomatoes. Directions were great and it was very easy to make. Looked like I slaved for hours :o) Thanks for posting the recipe!

IrishSooner

RECIPE SUBMITTED BY

keen5

212

I love to cook, but don't have a lot of time to do it, since I work full time. I like to try a new recipe every Saturday, if time allows. <br> <br>I have one grown son and three grandaughters ages 16,10 and 3. The ten year old has won many medals in gymnastics meets over the past few years.

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