Lemony Veal Piccata
3/4 cup All Purpose Flour
2 teaspoons salt
3/4 pound veal , pounded to a thickness of ⅛-inch
6 tablespoons butter
1 1/2 cups white wine
1/2 cup chicken stock
2 garlic cloves, chopped
2 tablespoons lemon juice (more to taste)
1 inch lemon sliced into ¼ rounds
3 tablespoons capers, drained
2 tablespoons chopped parsley leaves
4 artichoke heart quartered
Add the veal and cook the veal until golden brown on both sides, (about 1 minute per side).
Transfer to a plate and set aside.