Veal with Artichokes

Meat

INGREDIENTS

2 packages pounded thin veal cutlets
1 container flavored Jason's bread crumbs (you can use
1?2 regular crumbs if you do not want it too spicy)
3-4 eggs, beaten
Salt
Pepper
3 garlic cloves
3 packages frozen artichoke hearts
2 large cans tomato sauce
1?4 cup kosher Concord grape wine
Oil

DIRECTIONS

1. Wash and pat dry cutlets.

2. Dip cutlets in egg and follow with bread crumbs.

3. Arrange on tray lined with waxed paper and let chill in refrigerator for 1?2 hour.

4. Sauté crushed garlic in oil. Add tomato sauce. Season to taste with salt and pepper. Add frozen artichokes. Cover pan and let simmer.

5. Add wine when artichokes appear cooked.

6. Pan fry cutlets and let drain on paper towel.

7. Before serving, arrange in Pyrex with cutlets on bottom and sauce on top. Cover, and let cook 45 minutes at 350°.

8. Cutlets can be fried and frozen. Sauce can also be prepared and put in container. It is very simple to prepare ahead and put together at any time.

Serves 10-12