Veal recipe?

Question

I had the most awesome veal cutlet dish from a local restaurant. It had a lemon-caper based sauce over it. It didn't seem to be breaded. I have searched like you can't believe because my husband just informed me he ordered veal for tomorrow!

Can anyone help me find a veal-lemon-caper recipe? Links are fine if you've actually found one with this recipe.

Answer 1

Veal Piccata

Preparation facts
Total Time: 25 minutes

Yield: 4 servings

Ingredients
1 lb veal leg cutlets, cut 1/8 to 1/4 inch thick

2 Tbs all-purpose flour

1/2 tsp salt

1/8 tsp paprika

1/8 tsp ground white pepper

1 Tbs olive oil

Lemon-Caper Sauce:

2/3 cup dry white wine

2 Tbs fresh lemon juice

2 tsp drained capers

1 tsp butter

Directions
Pound veal cutlets to 1/8-inch thickness. Combine flour, salt, paprika and pepper. Lightly coat cutlets with flour mixture.

Heat 1/2 of oil in large nonstick skillet over medium heat until hot. Cook cutlets in batches, 2 to 4 minutes or until cooked through, turning once. Remove; keep warm.

Add wine and lemon juice to skillet; cook and stir over medium heat until browned bits attached to skillet are dissolved and sauce is slightly thickened. Remove from heat; stir in capers and butter. Serve over cutlets.


Here is the web site if you would like to see a picture of
the dish http://www.pccnaturalmarkets.com/health/Recipe/NCBA_000112.htm

Answer 2

Lemon Caper Veal Scallopine
This recipe is my standby when I need to cook something delicious and satisfying in a hurry. The dessert cream is an unlikely surprise in this savory dish, it adds a nice lemon creaminess to the sauce.

1 tablespoon Tuscan Extra Virgin Olive Oil, 16 oz.
2 tablespoon Classic Preserved Lemons, 1.5 L
zest and juice of 1 lemon
1 tablespoon capers, drained
4 veal scallopine
1/4 cup chicken stock
1 tablespoon unsalted butter

In a large sauté pan, heat the olive oil and butter over medium-high heat until smoking. Add the veal and cook on both sides until browned, about 2 minutes per side.

Remove the veal from the pan and set aside. Add the chicken stock to the pan and cook, stirring and scraping up bits of meat from the pan. Add the lemon zest, lemon juice, and capers. Cook until sauce thickens, about 1 minute. Whisk in the preserved lemon cream. Return the veal to the pan to warm and serve immediately.

Answer 3

try Veal Piccata Milanase

Answer 4

smak some cheese that veal and call it a woopha!!

Answer 5

sounds like what you had was veal picatta