Reviewed: Oct. 28, 2009

Excellent dish! I returned the veal to the pan with the sauce after it thickend up then turned the heat down low, covered it and kept it on low for 30 minutes. My husband said he like to have it again within 10 days!

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J T-R

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Reviewed: Oct. 15, 2009

this was excellent! added some capers and lemon zest to the sauce. served with egg noodles.

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miss M

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

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Reviewed: Aug. 31, 2009

This was wonderful. I did not think I would like the lemon sauce but boy was I wrong. Thank you!

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LESLEYfromWI

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Reviewed: Jun. 16, 2009

Excellent. This is just a beautiful recipe that made for a beautiful dish and an outstanding meal. While I also make this with veal, in this case I used turkey cutlets, a darn convincing subtitute for pricier veal, both in appearance and taste. I floured the cutlets before dipping them in the egg and the bread crumbs. I made my own crumbs, just seasoning them with my favorite Tuscan seasoning blend. These cook in just a couple of minutes per side, so watch carefully! Once they're brown, they're done! The sauce is rich, and velvety smooth, with the flavors of the wine, chicken broth and cream blending masterfully into this simple but absolutely delicious sauce. I did add some fresh minced garlic right after removing the meat from the pan, and cut back on the lemon juice - but that's just my preference as I wanted a more subtle lemon flavor than I knew I'd get with the amount called for. I served this with "Pastachutta," also from this site. I couldn't be more impressed.

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naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

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Reviewed: Jun. 1, 2009

This recipe was very good. I liked the tartness of the sauce. The recipe as it stands makes a lot of sauce and it isn't very thick. Next time I might try thickening it a bit more and only making a half recipe of the sauce. All in all a good recipe and quick to prepare after work for supper.

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AUNTYLENE

Cooking Level: Expert

Living In: Swift Current, Saskatchewan, Canada

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Reviewed: Mar. 19, 2009

This was fantastic. The lemon cream sauce was a very tart and I knew there was no way I was going to convince my children to eat it that way so I threw in 1/8 of a cup of sugar, it was still tart but it really took the edge off. 2 out of 3 kids wanted to dip everything they had on thier plate in it. Both my boys when back for 3rds and my 3 yr old daughter not only ate all her meat (no small feat) but asked for seconds.

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Kangal Gal

Cooking Level: Expert

Home Town: Palmerton, Pennsylvania, USA

Living In: Laconia, New Hampshire, USA

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Reviewed: Mar. 4, 2009

Very easy recipe. This was my first time making a veal dish and it tasted amazing. I removed both of the pepper items because I am allergic. Used 2 bullion cubes and 2 cups of water instead of the can of broth. I added 4 large cloves of garlic and substituted 1/2 & 1/2 for the heavy cream to reduce the fat & calories. Overall this veal had a great taste to it and the sauce was perfect over linguini or any other wide noodle or pasta.

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Shr1mp

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Reviewed: Feb. 4, 2009

The sauce was rich and thick although it was a bit too lemony for me and my husband. One thing I changed was the meat I used chicken. It was so moist and tender.

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jennyhahn1

Cooking Level: Intermediate

Living In: Galloway, New Jersey, USA

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Reviewed: Dec. 28, 2008

This is a delicious dish after making a few personal alterations. I personally don't like my veal crumbed so i left it nude (as it where)but the lemon sauce toppped it beautifully and made it restaurant quality. Next time i make this though i shall pound the veal though just to make it a littlemore tender.

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Jennifer

Cooking Level: Expert

Living In: Bendigo, Victoria, Australia

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Reviewed: Oct. 30, 2008

This review is for the sauce only, which I served over pasta. In Italy last June I ate a delicious lemon cream pasta, and I've been wanting to know how to do it without curdling the cream. This recipe is pretty darn close, and will be exactly what I was looking for with some adjustments next time I make it. Thank you!

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LoveNCyprus

Cooking Level: Intermediate

Home Town: Tucson, Arizona, USA

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Reviewed: Oct. 19, 2008

Not bad, but I personally think its a little to much work for a veal scaloppini. Could be just that I did a sub-par cooking job, or bad prep. Thanks though!

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sallieben

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Reviewed: Jan. 9, 2008

The sauce by itself was very tart but when paired with the veal it worked very well. Next time I would use a sweeter wine as this may have contributed to the tartness of the sauce.

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Hot Chilli

Cooking Level: Expert

Living In: Sydney, New South Wales, Australia

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Reviewed: Dec. 16, 2007

I tried this over egg noodles, with fresh broccoli. Great recipe, only I substituted light cream for heavy, for thinner sauce, but a bit lower in fat. Really enjoyed this and simple to prepare. A glass of Sauvignon Blanc complimented the meal nicely.

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Richard

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Reviewed: Dec. 5, 2007

This was my first time fixing veal and it went great. Easy recipe and tasted wonderful!

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Crissa

Cooking Level: Intermediate

Home Town: Dearborn Heights, Michigan, USA

Living In: Anchorage, Alaska, USA

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Reviewed: Nov. 1, 2007

I am always looking for a different recipe for veal and this is an excellent dish. I made it for just my husband and myself, but I would definitely serve this to company. The lemon cream sauce is delicious - I made a rice pilaf that soaked up the sauce and with fresh broccoli, and a glass of crisp white wine we had ourselves a feast! Thank you for this great veal dish.

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