Veal Cutlets With Artichokes & Peas In Lemon(Piccata Di Vitello, Carciofi E Piselli Al Limone)
- fried veal cutlets (see recipe)
- 3 Tbsp. butter
- 1 clove garlic, minced
- 1 (14 oz.) can mushrooms, sliced
- 1/4 c. white wine
- 1 Tbsp. fresh parsley, minced
- salt and pepper to taste
- juice from 1 lemon
- 1 (14 oz.) can artichoke hearts, sliced
- 1 (8 oz.) can tiny peas (optional)
- lemon wedges
- Sauce:
- Reserve
- 3
- tablespoons
- drippings
- from frying cutlets; add butter
- and garlic.
- Blend well over medium heat. Add mushrooms and saute until tender.
- Blend in wine, parsley, salt, pepper and lemon juice.
- Cook on low heat for 4 minutes. Add artichoke
- hearts,
- (optional
- peas)
- and heat thoroughly. Arrange cutlets on
- platter
- and
- pour
- sauce
- over
- cutlets. Garnish with parsley and lemon wedges, if desired.
- Makes 6 to 8 servings.
veal cutlets, butter, clove garlic, mushrooms, white wine, fresh parsley, salt, lemon, hearts, tiny peas, lemon wedges
Taken from www.cookbooks.com/Recipe-Details.aspx?id=606973 (may not work)