1/4 c. flour
1/4 c. freshly grated Parmesan cheese
1/2 tsp. J.D.'s Magic
6 veal cutlets
2 eggs, beaten
3 tbsp. olive oil
2 tbsp. lemon juice
1/2 c. whipping cream
1 tbsp. white wine
1 c. sliced fresh mushrooms
1 (14 oz.) can artichoke hearts, halved
2 tbsp. freshly grated Parmesan cheese
1/4 tsp. salt
Dash of cayenne pepper
2 tbsp. lemon juice
2 tbsp. fresh parsley, chopped

In small bowl, combine flour, Parmesan cheese and J.D.'s Magic. Mix well. Pound veal cutlets with a meat mallet to flatten out. Dip cutlets in eggs and then in the flour mixture to coat both sides. In a skillet over medium heat, place olive oil and lemon juice. Fry cutlets until browned, approximately 3 minutes on each side. Remove cutlets to a serving platter and keep warm. In same skillet, stir in whipping cream and wine. Add mushrooms, artichoke hearts, Parmesan cheese, salt, pepper and lemon juice. Cook over medium heat until sauce is slightly thickened, stirring occasionally, about 4 to 6 minutes. Stir in parsley and pour over cutlets.