Recipe(tried): Chicken or Veal Carmello

I love to make this with boneless, skinless chicken breasts but veal makes an elegant entree for special guests

VEAL OR CHICKEN BREAST CARMELLO
Chiqui

6 to 8 veal cutlets or chicken breast cutlets, pounded thin
all purpose flour for dredging
2 beaten eggs and 1 1/2 cups milk
6 cups fine French bread crumbs mixed with 1 cup parmesan or romano cheese
One pound of Angel Hair pasta, cooked al dente
Sauce (recipe follows)

After pounding the choice of meat, it should be cut into two equal pieces. Season cutlets with a little salt and lemon-pepper. Dredge in flour, then in egg wash, then cover with breadcrumbs. Fry in a non-stick skillet with a combination of vegetable oil and olive oil until a golden brown. Drain on paper towels, place on a heat-proof platter and season immediately with a little extra cheese. Keep warm.

Place spaghetti on serving plate or on each individual plate; top with two pieces of meat per person and pour sauce over meat and serve immediately. Sprinkle with grated cheese if desired.

FOR A VARIATION:
The meat can be served on a separate plate with the sauce poured over it and the pasta can be served on the side with a plain Marinara sauce with more cheese.

SAUCE

1 stick (1/2 cup) unsalted butter
1 bunch of thinly sliced green onions
8 oz. of thinly sliced white mushrooms
2 tbsp. all purpose flour
2 cloves finely minced fresh garlic
1 pound medium peeled and de-veined shrimp
1 can quartered artichoke hearts (optional)
1 1/2 to 2 cups heavy (whipping) cream
juice of one fresh lemon
salt & lemon-pepper to taste

In a large non-stick skillet, melt butter and saute green onions and mushrooms for 3 minutes. Sprinkle flour over green onions and cook for one minute. Stir in garlic and shrimp and cook 2 minutes. Add all remaining ingredients for the sauce and cook 2 minutes. Taste and correct seasoning.