Veal Cutlets With Artichokes & Peas In Lemon(Piccata Di Vitello, Carciofi E Piselli Al Limone) - cooking recipe

Ingredients

fried veal cutlets (see recipe)
3 Tbsp. butter
1 clove garlic, minced
1 (14 oz.) can mushrooms, sliced
1/4 c. white wine
1 Tbsp. fresh parsley, minced
salt and pepper to taste
juice from 1 lemon
1 (14 oz.) can artichoke hearts, sliced
1 (8 oz.) can tiny peas (optional)
lemon wedges

Preparation

Sauce:
Reserve
3
tablespoons
drippings
from frying cutlets; add butter
and garlic.
Blend well over medium heat. Add mushrooms and saute until tender.
Blend in wine, parsley, salt, pepper and lemon juice.
Cook on low heat for 4 minutes. Add artichoke
hearts,
(optional
peas)
and heat thoroughly. Arrange cutlets on
platter
and
pour
sauce
over
cutlets. Garnish with parsley and lemon wedges, if desired.
Makes 6 to 8 servings.