Ingredients
6 medium artichoke hearts, cooked
2 oz asiago cheese, thinly sliced
2 T chopped fresh flat leaf parsley
1 1/2 lb veal cutlets, pounded 1/4" thick
salt and pepper
1/2 cup all purpose flour
4 T cold unsalted butter, cut into 1" pieces
3 T olive oil
1/2 cup white wine
2 T fresh lemon juice
Preparation
put 2 T artichokes, 2 slices cheese and 1/2 tsp parsley on each veal cutlet. Roll veal around filling; secure with toothpick. Generously season with salt and pepper.
Preheat skillet to med high heat. Spread flour on a plate. Lightly dust veal rolls with flour, shake off excess. In skillet, melt 1 T butter with oil. When butter foams, brown veal rolls on all sides, 6-8 minutes. Transfer to plate; cover loosely with foil. Pour wine and lemon juice into skillet; scrape up browned bits. Bring to simmer, then turn off heat. Add 3 T butter, stirring constantly until melted. Season sauce with salt and pepper. Strain through fine mesh sieve. Remove toothpicks from rolls, top with sauce and slice crosswise. Serve.
