Veal And Artichoke Involtini

• 6 medium artichoke hearts, cooked
• 3 oz. asiago cheese, thinly sliced
• 2 Tbs. chopped fresh flat-leaf parsley
• 1 1/2 lb. veal cutlets, pounded 1/4 inch thick
• Salt and freshly ground pepper, to taste
• 1/2 cup all-purpose flour
• 4 Tbs. (1/2 stick) cold unsalted butter, cut into
• 1-inch pieces
• 3 Tbs. olive oil
• 1/2 cup white wine
• 2 Tbs. fresh lemon juice

1. Put 2 Tbs. artichokes, 2 slices cheese and 1/2 tsp. parsley on each veal cutlet. Roll the veal around the filling and secure with a toothpick. Generously season with salt and pepper.
2. Preheat an electric skillet to medium-high heat. Spread the flour on a plate. Lightly dust the veal rolls with flour and shake off the excess. In the skillet, melt 1 Tbs. of the butter with the olive oil. When the butter foams, add the veal rolls and brown on all sides, 6 to 8 minutes total. Transfer to a plate and cover loosely with aluminum foil.
3. Pour the wine and lemon juice into the skillet and stir to scrape up the browned bits. Bring to a simmer, then turn off the heat. Add the remaining 3 Tbs. butter, stirring constantly until melted. Season the sauce with salt and pepper. Strain the sauce through a fine-mesh sieve.
4. Remove the toothpicks from the rolls, top with the sauce and slice crosswise. Serve immediately. Serves 6.

asiago cheese, parsley, veal cutlets, salt, allpurpose, cold unsalted butter, olive oil, white wine, lemon juice

Taken from www.epicurious.com/recipes/member/views/veal-and-artichoke-involtini-1244320 (may not work)