Ingredients
6 pieces of Veal Cutlets
¾ cup flour seasoned with salt
and pepper
1cup chicken broth
1 tbls. cornstarch
1 lemon / sliced
¼ cup capers
1/2 cup artichoke hearts
1/2 cup of any wine
2 sticks of butter
Directions
Dredge veal in flour.
Melt 1 stick of butter in sauté pan over medium heat.
Sauté veal until lightly brown, then place in a hot platter to keep warm.
Add 1 cup chicken broth mixed with 1 Tbsp. of cornstarch to sauce pan. Bring it to a boil and reduce heat, then add lemon
slices, capers, artichokes hearts and wine.
Continue stirring until sauce thickens and season with salt and pepper.
Turn off heat and add 1 stick of butter. The sauce will have a beautiful gloss to it.
Place veal on plates and spoon sauce over veal and sprinkle with chopped parsley.
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