Veal With Lemon And Artichoke Hearts Recipe

• 1/3 c. all purpose flour
• 1/4 teaspoon salt
• 1 pound veal scallops or possibly cutlets, sliced 1/4 inch thick
• 2-3 tbsp. butter
• Juice of 2 lemons
• 2 tbsp. Worcestershire sauce
• 1 c. chicken broth
• 1/4 c. dry vermouth or possibly white wine
• 1 teaspoon dry marjoram
• 1 bay leaf
• 1 (14 ounce.) can artichoke hearts, liquid removed
• Warm cooked noodles
• Lemon slices
• Parsley

1. Combine flour and salt; dredge veal in flour mix (in baggie).
2. Heat butter in a large skillet over medium heat.
3. Add in veal and cook 1 minute on each side, remove and drain on paper towels.
4. Add in lemon juice and next 6 ingredients to skillet.
5. Bring mix to a boil stirring often.
6. Add in veal and artichokes; cover, reduce heat and simmer about 5 min.
7. Throw away bay leaf.
8. Serve over cooked noodles.
9. Garnish with lemon slices and parsley.
10. 4 servings.

flour, salt, veal, butter, lemons, worcestershire sauce, chicken broth, white wine, marjoram, bay leaf, noodles, lemon slices, parsley

Taken from cookeatshare.com/recipes/veal-with-lemon-and-artichoke-hearts-22941 (may not work)