Veal with Artichoke Hearts

SERVES: 2

COOK TIME: 2 Min

Maybe it's time to add veal cutlets to your dinner repertoire. They're light, lean and tender as can be. Saute your cutlets with canned artichoke hearts and a splash of lemon, and get ready for the raves to pour in.

What You'll Need

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 (14-ounce) can artichoke hearts, drained and quartered
1 tablespoon fresh lemon juice
1/2 cup dry white wine

What to Do

In a shallow dish, combine flour, salt, and pepper; mix well. Coat veal cutlets with flour mixture.
In a large skillet, melt butter over medium heat. Add coated veal cutlets and brown on both sides. Add artichoke hearts, lemon juice, and wine; mix well. Cook 2 to 3 minutes, or until heated through. Serve immediately.