6 medium artichoke hearts, cooked
3 oz. asiago cheese, thinly sliced
2 Tbs. chopped fresh flat-leaf parsley
1 1/2 lb. veal cutlets, pounded 1/4 inch thick
Salt and freshly ground pepper, to taste
1/2 cup all-purpose flour
4 Tbs. (1/2 stick) cold unsalted butter, cut into 1-inch pieces
3 Tbs. olive oil
1/2 cup white wine
2 Tbs. fresh lemon juice
Method of Preparation:
1. Put 2 Tbs. artichokes, 2 slices cheese and 1/2 tsp. parsley on each veal cutlet. Roll the veal around the filling and secure with a toothpick. Generously season with salt and pepper.
2. Preheat an electric skillet to medium-high heat. Spread the flour on a plate. Lightly dust the veal rolls with flour and shake off the excess. In the skillet, melt 1 Tbs. of the butter with the olive oil. When the butter foams, add the veal rolls and brown on all sides, 6 to 8 minutes total. Transfer to a plate and cover loosely with aluminum foil.
3. Pour the wine and lemon juice into the skillet and stir to scrape up the browned bits. Bring to a simmer, and then turn off the heat. Add the remaining 3 Tbs. butter, stirring constantly until melted. Season the sauce with salt and pepper. Strain the sauce through a fine-mesh sieve.
4. Remove the toothpicks from the rolls, top with the sauce and slice crosswise. Serve immediately.