Veal Vincent

• eggs↗2
• milk↗1⁄2 cup
• all-purpose flour↗1 1⁄2 cups

  divided

• freshly grated parmesan cheese (such as Grano or DIGIORNO)1 cup
• veal scallopini (thin slices) or 4 small cube steaks, if using in place of veal. (veal scallops or cubed steak pounded flat with meat mallet and seasoned with salt and pepper)↗12 slices
• olive oil↗8 tablespoons

  more if needed

• lemon butter sauce
• dry white wine↗4 ounces
• fresh lemon juice↗2 tablespoons
• cold unsalted butter↗8 ounces
• small artichoke hearts1 can

  drained and cut in half

Step-by-step instructions

1. 1

   Mix eggs and milk in a bowl. Mix cheese and 1 cup of flour in a flat pan. Place remaining flour in another small, flat pan. Dust each piece of meat first in plain flour, then in milk-egg wash, then in cheese mixture. Coat each piece evenly on both sides (press meat firmly into cheese mixture to absorb moisture). Heat oil in skillet and add meat without overlapping pieces. Brown evenly. Place on platter and keep in warm oven until ready to serve.

2. 2

   Lemon Butter Sauce.

3. 3

   Combine wine and lemon juice in small skillet. Cook over medium to low heat until liquid is reduced by half. Whisk in butter, a little at a time, until sauce thickens to medium consistency. Add artichoke hearts.

4. 4

   Serve meat with sauce drizzles over it.