Pittsburgh Hot Plate

Ingredients:

12 Mountain States veal cutlets

1 cup of unbleached flour for dredging

½ cup of unsalted butter

½ cup shallots

½ cup white wine

¼ cup organic honey

1 bunch of chopped asparagus

1 cup each of red, yellow and orange peppers

2 cups of artichoke hearts

1 cup hydrated sun-dried tomatoes

½ cup capers

¼ cup flat-leaf Italian parsley

salt and pepper to taste

Directions:

Place a sauté pan on the stove over medium-high heat. Melt 2 teaspoons of butter in the pan.

Put the flour in a large metal bowl.

Season the veal cutlets. Dredge the cutlets in the flour, and place in the sauté pan. Cook until the cutlets become golden brown, approximately 1 minute aside. Sauté the remaining the veal, and place on a lined baking sheet.

Seasoned Veal Cutlets

Sauteed Veal Cutlets

Place ½ of the butter in the sauté pan that the veal was just cooked in, and melt. When it becomes hot, add the shallots and cook until they become caramelized. Add the asparagus, peppers, artichoke hearts, sun-dried tomatoes and capers. Sauté vegetables until they become slightly brown.

Place the veal in the oven and cook for 3-5 minutes.

Deglaze the pan with the white wine, and add the organic honey. Place the remaining butter in the pan and mix until it binds with the wine, approximately 2 minutes. Add the parsley.

Adjust the seasoning with salt and pepper.

Remove the veal from the oven, and place on a platter. Place the veggies and sauce over the cooked veal, then garnish with parsley and lemons.

Serve with pasta, gnocchi or rice.