Veal With Artichokes & Mushrooms Recipe

Directions:

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