Serves 2

1 lb veal cutlets, pounded with meat mallet if needed
salt & pepper
flour
olive oil
1 lemon
1-2 Tbsp capers (I use lots)
splash pinot grigio (about 3 oz)
1 can artichoke hearts, drained

Method:

Season the veal cutlets with salt & pepper, then dredge them in the flour, coating both sides.

Heat 2-4 oz of olive oil in large skillet to hot, then add the veal pieces in, making sure they don't overlap. Work in batches, if necessary. Cook on both sides until fully cooked (about 2-3 minutes), browning slightly around the edges, but not so long that they get tough. Remove from pan.

Pour off excess olive oil, then return pan to heat and deglaze with white wine, scraping up any browned bits into the sauce. Allow the alcohol to boil off for a few moments, and the sauce to reduce slightly, then add the veal pieces back in. Add the capers, lemon juice for both halves of the lemon, avoiding seeds in the pan, and the artichoke hearts. Stir to coat the veal and artichokes with the sauce. Allow the artichokes to heat thoroughly, and then serve immediately, spooning extra sauce and capers over each portion.

Same recipe also works great with chicken, but increase the cooking time to make sure the chicken is fully cooked throughout.

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