5 oz well pounded top roud veal dredged in seasoned flour
1/8 cup roasted red peppers
1/8 cup sun-dried tomoatoes
1/4 cup quartered artichoke hearts
1 Table spoon garlic and herb butter
1 Table spoon lemon juice
2 Table spoons white wine
Cornstarch slurry to thicken
In a hot saute pan, saute veal until golden brown, turn over and add vegetables, white whine, lemon juice, and salt and pepper to taste. Add slurry to pan, cook for one minute until sauce is thickened then add garlic herb butter to finish the sauce. Serves one person.
