2 lbs. veal medallions
Flour
Salt & pepper
5 cloves garlic
3/4 c. white wine
2 tbsp. butter
1/4 c. olive oil
Dash of sherry
1 pkg. shredded Mozzarella
1 lg. jar roasted peppers
1 can artichoke hearts, packed in water
3 beaten eggs

Flour veal; dip in eggs. Fry lightly until golden. Place in baking dish (I spray it with Pam). Top with Mozzarella. Saute drained artichoke hearts (reserving liquid) and roasted peppers (reserving liquid).

In another pan, saute butter and garlic. Add white wine, sherry and pepper. Cook for 3 to 4 minutes. Add juices reserved from artichokes nd peppers. Cook 5 to 6 minutes. Pour artichoke hearts and peppers over veal. Pour juices on top. Bake 15 to 20 minutes in 350 degree oven.