1/4 c. flour
1/4 c. Parmesan cheese
1/4 tsp. salt
1/4 tsp. pepper
6 veal cutlets, 1/4 inch thick
2 eggs, slightly beaten
1/4 c. butter
2 tbsp. lemon juice
1/2 c. whipping cream
1 c. sliced mushrooms
9 oz. pkg. frozen artichokes
2 tbsp. Parmesan cheese
Salt and pepper to taste
2 tbsp. parsley

In a 9 inch pie pan stir together flour, cheese, salt, and pepper. Dip cutlets in eggs, coating with flour mixture. Melt butter and stir in lemon juice. Fry cutlets until brown, about 3 minutes on each side. Mix drippings with whipping cream. Add remaining ingredients except parsley. Cook until sauce is thickened and artichokes are heated through. Stir in parsley and pour over cutlets. Serves 3-6.