Veal

Prep = 20 min; Inactive = 0 min;  Cook = 25 min; 4 servings

Ingredients

• 2 eggs
• 1/2 cup milk
• 1/2 cup Parmesan cheese
• 1 cup flour
• 12 veal scallops
• 8 tablespoon olive oil
• 2 ounces chardonnay
• 1 tablespoon lemon juice
• 4 ounces unsalted butter
• 1 14-ounce can artichoke hearts cut in half

Directions

Mix eggs and milk in a bowl. Mix cheese and half the flour in a flat pan. Place remaining flour in another small, flat pan. Dust each piece of veal first in plain flour, then in milk-egg wash, then in cheese mixture. Coat each piece evenly on both sides. Heat oil in skillet and add veal without overlapping pieces. Brown evenly. Place on platter and drizzle with Lemon Butter Sauce.

Combine wine and lemon juice in small skillet. Cook over medium to low heat until liquid is reduced by half. Whisk in butter, a little at a time, until sauce thickens to medium consistency. Add artichoke hearts