Veal alla Patty

SERVES: 2

COOK TIME: 13 Min

We had to name this scrumptious dish after our Test Kitchen director, Patty. This dish was her idea, and if anybody knows how to put a quick meal together, plus make it extra-special, Patty sure does. Don't pass up this one.

What You'll Need

1/4 cup all-purpose flour
1 egg, beaten
2 tablespoons butter
1/2 pound veal cutlets, pounded to -inch thickness
1 (14-ounce) can artichokes, drained and chopped
1/2 cup sun-dried tomatoes in oil, drained and chopped
1/3 cup dry vermouth or white wine
1 tablespoon fresh lemon juice

What to Do

Place the flour and the egg in separate shallow dishes. Melt the butter in a large skillet over medium heat.
Coat the veal in the flour then in the egg, coating completely. Cook the veal for 2 to 3 minutes per side, or until golden. Stir in the artichokes, sun-dried tomatoes, vermouth, and lemon juice. Cook for 2 to 3 minutes, or until the sauce has thickened. Serve immediately.

Notes

Patty suggests starting this meal with a salad of mixed baby greens (you can buy it ready-made) topped with slices of plum tomatoes and fresh mozzarella cheese. Ooh la la!