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Veal Limone Carciofi

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3 – 2oz veal cutlets pounded

1 cup cracker crumbs

2 tbs salt

2 tbs black pepper

2 tbs shallots

2 tbs garlic

4 oz oil

¼ cup white wine

½ c quartered artichokes

¾ c heavy cream

The juice of 1 lemon

¼ c frozen or fresh peas

¼ c halved grape tomatoes

3 oz butter cubed and cold

4 oz pasta cooked

2 tbs basil Chiffonade

Bread veal in cracker crumbs and season with salt and pepper. Heat oil in pan place veal in pan and brown on each side for 2 -3 minutes. Remove and keep warm. Then sauté garlic and shallots for 1 minute add artichokes and deglaze the pan with the white wine. Reduce wine to almost nothing and add cream and reduce by half. Add peas tomatoes and lemon juice. Season with salt and pepper to taste. Place pasta on plate layer veal on top and pour sauce over all of it. Then garnish with fresh basil

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