Reviewed: May 20, 2012

Good recipe but it takes a lot longer than 1 minute over medium heat. More like 5 minutes over high heat, otherwise you don't get crusty bits to scrape up on the bottom of the pan. And those are what really make the sauce sing.

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Reviewer:

JaniceArtShip

Reviewed: May 14, 2012

Excellent recipe. I would turn the heat to medium high instead of medium if you properly tenderized the meat already (ie. if it's already pounded thin).

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Reviewer:

epricot

Reviewed: Apr. 8, 2012

AWESOME RECIPE, I ADD 1/2 CUP WHITE WINE,GIVES ME AN EXCUSE TO DRINK THE REST OF THE BOTTLE!

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Reviewer:

killerrellik0

Reviewed: Mar. 29, 2012

This was phenomenal. I used shiitake mushrooms, and instead of putting it over the veal right away, I kept it in the sauce. I also used 1/4 of an onion, chopped. And fresh minced garlic. I added a bit of flour to help the sauce thicken a bit more.

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Reviewer:

cassandranc

Reviewed: Mar. 5, 2012

THIS RECIPE IS TO DIE FOR!!! I tried this recipe once for myself because it sounded very good and I like Veal. It's my specialty and I had a great recipe, but this one out beats any veal dishes I have cooked. Like I said, THIS RECIPE IS TO DIE FOR!!! It's the BOMB in my recipe book!!!

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Reviewer:

Dave

Reviewed: Mar. 4, 2012

I love this recipe.. It is simple and easy!

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Reviewer:

cruiz007

Reviewed: Mar. 3, 2012

ok, nothing special. I dipped the veal in milk and then flour, added one more tbs of olive oil and sauteed about a lb and a half for family. I also had to increase recipe and added wine and shallots to give more indepth flavor. Had to cook sauce about 6mins to reduce it much more because of wine. Good base recipe though.

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Reviewer:

zosorocker1

Reviewed: Feb. 26, 2012

Served with extra sauce over linguini as suggested by another reviewer, this is about best veal meal I've had in a long time.

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Reviewer:

Rex Hutcheson

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Reviewed: Feb. 18, 2012

4 stars for being delicious, healthy and easy to cook. Changed the serving number from 2 to 3 then fallowed the directions almost to the letter. The only changes I did were substituting sliced green peppers for parsley and holding the mushrooms in the broth until the end when its poured on the chicken. Everyone complimented me on the food!

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Reviewer:

Cooking 4 Joy

Cooking Level: Intermediate

Living In: Tempe, Arizona, USA

Reviewed: Jan. 28, 2012

I've been trying to cook more meals at home from scratch (I'm a bit of a novice in the kitchen), and this recipe was just the ticket for a quick, yet deliciously prepared main course entree. Keep your sides simple, and you can have this meal on the table in less than 30 minutes! Two thumbs up!

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