Instructions: In a shallow dish, combine the flour, salt, and pepper; mix well. Coat the veal cutlets with the flour mixture.

In a large skillet, melt the butter over medium heat. Add the coated veal cutlets and brown on both sides.

Add the artichoke hearts, lemon juice, and wine; mix well. Cook for 2 to 3 minutes, or until heated through. Serve immediately.

Comments: Depending on the size of the veal cutlets, they can be left whole or cut into medallions before cooking. Try this over wide noodles or your favorite type of pasta.

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