Name: Veal With Artichokes & Mushrooms Recipe
Yield: 4 servings
Ingredients: 1/4 c. flour; 1/4 c. freshly grated Parmesan cheese; 1/2 teaspoon J.D.'s Magic; 6 veal cutlets; 2 Large eggs, beaten; 3 tbsp. extra virgin olive oil; 2 tbsp. lemon juice; 1/2 c. whipping cream; 1 tbsp. white wine; 1 c. sliced fresh mushrooms; 1 (14 ounce.) can artichoke hearts, halved; 2 tbsp. freshly grated Parmesan cheese; 1/4 teaspoon salt; Dash of cayenne pepper; 2 tbsp. lemon juice; 2 tbsp. fresh parsley, minced

Servings: 4 persons

1/4 c. flour
1/4 c. freshly grated Parmesan cheese
1/2 teaspoon J.D.'s Magic
6 veal cutlets
2 Large eggs, beaten
3 tbsp. extra virgin olive oil
2 tbsp. lemon juice
1/2 c. whipping cream
1 tbsp. white wine
1 c. sliced fresh mushrooms
1 (14 ounce.) can artichoke hearts, halved
2 tbsp. freshly grated Parmesan cheese
1/4 teaspoon salt
Dash of cayenne pepper
2 tbsp. lemon juice
2 tbsp. fresh parsley, minced

1
In small bowl, combine flour, Parmesan cheese and J.D.
2
's Magic.
3
Mix well.
4
Lb.
5
veal cutlets with a meat mallet to flatten out.
6
Dip cutlets in Large eggs and then in the flour mix to coat both sides.
7
In a skillet over medium heat, place extra virgin olive oil and lemon juice.
8
Fry cutlets till browned, approximately 3 min on each side.
9
Remove cutlets to a serving platter and keep hot.
10
In same skillet, stir in whipping cream and wine.
11
Add in mushrooms, artichoke hearts, Parmesan cheese, salt, pepper and lemon juice.
12
Cook over medium heat till sauce is slightly thickened, stirring occasionally, about 4 to 6 min.
13
Stir in parsley and pour over cutlets.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Veal With Artichokes & Mushrooms Recipe

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