Veal Pepatore Recipe

• 2 lbs. veal medallions
• Flour
• Salt & pepper
• 5 cloves garlic
• 3/4 c. white wine
• 2 tbsp. butter
• 1/4 c. extra virgin olive oil
• Dash of sherry
• 1 pkg. shredded Mozzarella
• 1 lg. jar roasted peppers
• 1 can artichoke hearts, packed in water
• 3 beaten Large eggs

1. Flour veal; dip in Large eggs.
2. Fry lightly till golden brown.
3. Place in baking dish (I spray it with Pam).
4. Top with Mozzarella.
5. Saute/fry liquid removed artichoke hearts (reserving liquid) and roasted peppers (reserving liquid).
6. In another pan, saute/fry butter and garlic.
7. Add in white wine, sherry and pepper.
8. Cook for 3 to 4 min.
9. Add in juices reserved from artichokes nd peppers.
10. Cook 5 to 6 min.
11. Pour artichoke hearts and peppers over veal.
12. Pour juices on top.
13. Bake 15 to 20 min in 350 degree oven.

veal medallions, flour, salt, garlic, white wine, butter, extra virgin olive oil, sherry, shredded mozzarella, peppers, water, eggs

Taken from cookeatshare.com/recipes/veal-pepatore-21325 (may not work)