Veal With Artichokes & Mushrooms - cooking recipe

Ingredients

1/4 cup all-purpose flour
1/4 cup freshly grated parmesan cheese
1/4 teaspoon salt
1/4 teaspoon pepper
6 boneless veal cutlets (1/4 inch)
2 eggs, slightly beaten
1/4 cup butter or 1/4 cup margarine
2 tablespoons lemon juice
1/2 cup whipping cream
1 cup fresh mushrooms, sliced 1/4 inch
1 (9 ounce) package frozen artichoke hearts, thawed,drained
2 tablespoons freshly grated parmesan cheese
1/4 teaspoon salt
1 dash cayenne pepper
2 tablespoons lemon juice
2 tablespoons chopped fresh parsley

Preparation

In 9\" pie pan stir together flour, 1/4 cup of Parmesan cheese, 1/4 tsp.
salt and pepper.
Dip cutlets in eggs; lightly coat both sides of cutlets with flour mixture.
In 10\" skillet, melt butter over medium heat until sizzling; stir in 2 tsp.
lemon juice.
Place 3 cutlets in melted butter and lemon juice; fry until browned (3 min. on each side).
Remove cutlets to serving platter; keep warm.
Repeat with remaining cutlets.
In same skillet with drippings and brown particles, stir in whipping cream.
Add remaining ingredients, except parsley.
Cook over medium heat, stirring occasionally, until sauce is slightly thickened and artichokes are heated through (4 to 6 min.).
Stir in parsley.
Serve over cutlets.