• 1/4 c. all purpose flour
  • 1/4 c. freshly grated parmesan cheese
  • 1/4 tsp. salt
  • 1/4 tsp. pepper
  • 6 (1/4"") boneless veal cutlets
  • 2 eggs, slightly beaten
  • 1/4 c. butter or margarine
  • 2 tbsp lemon juice
  • 1/2 c. whipping cream
  • 1 c. sliced fresh mushrooms
  • 9oz pkg. frozen artichoke hearts, thawed, drained
  • 2 tbsp. freshly grated parmesan cheese
  • 1/4 tsp salt
  • dash cayenne pepper
  • 2 tbsp lemon juice
  • 2 tbsp chopped fresh parsley


In 9"" pie pan stir together flour, 1/4 c. 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 med. heat until sizzling; stir in 2 tbsp. 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 droppings and brown particels stir in whipping cream. Add remaining ingredients except parsley. Cook over med, 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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Submitted 6/13/05.
Source: land o lakes country recipes
Submitted By: Mary
Veal with Artichokes & Mushrooms