Recipe for Veal with Artichoke Hearts in Cream Sauce

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Yield:

Ingredients:

Amount	Ingredient
6 x	veal cutlets, about 1/4-lb. each
1/4 cup	flour
4 tbl	butter or margerine
1 x	garlic clove, crushed
1/2 lb	mushrooms, stemmed and sliced
2 tbl	chopped fresh parsley
1 tsp	ground black pepper
1 x	(14-oz.) can artichoke hearts, chopped
1/4 cup	cream

Instructions:

Instructions: Pound veal cutlets to 1/4 inch thickness. Dredge lightly in flour, shaking off any excess; set aside.

Melt butter in a large skillet over medium-high heat. Add garlic and saute for 2 minutes; remove from oil with slotted spoon. Add veal cutlets and brown, turning once, 2 to 3 minutes per side. Add mushrooms, parsley and pepper; cook for 1 minute. Add artichoke hearts, cream and pimientos; stir gently, cover and cook for 5 minutes more. Serve warm.

Servings: 6

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