Veal Milanese with Artichoke Cream Sauce

Veal Milanese with Artichoke Cream Sauce

6 thin sliced veal cutlets
1 1/2 cups milk
1 cup flour
3 large eggs
2 cups seasoned bread crumbs
4 tablespoons grated Romano cheese
3 large shallots, finely minced
2 cloves garlic, pushed through a press
1 can artichoke hearts, drained and finely chopped
2 cups heavy cream
1/4 cup dry white wine
1/2 cup grated Romano cheese
Kosher salt and ground white pepper
1/4 cup olive oil plus 2 tablespoons
Chopped parsley

Soak the veal cutlets in a bowl with the milk for 15 minutes. In a shallow dish, mix together the bread crumbs and 4 tablepoons Romano cheese. Add flour to another shallow dish. Lightly beat the eggs in another bowl. Remove the cutlets one by one from the milk and dredge in the flour shaking off the excess. Dip in the eggs then in the breadcrumb mixture pressing to coat both sides. Set cutlets aside. Heat 1/4 cup olive oil in a large skillet over medium-high heat. Add the cutlets, 2 or 3 at a time, and fry until golden brown on both sides. Meanwhile, in another skillet, heat the remaining 2 tablespoons olive oil over medium heat. add the garlic and cook until fragrant, about 2 minutes. Add the minced shallots and cook until tender, about 5 or 6 minutes. Add the artichokes and wine and cook for about 8 minutes. Add the heavy cream and 1/2 cup Romano cheese. Lower heat to low and cook until cream has thickened, about 5 minutes. Season with salt and pepper. Place cutlets on a serving platter and top with artichoke cream sauce and chopped parsley.

Footnote - I serve this with pasta.