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Veal Scaloppini with Lemon Cream Sauce

Reviewed: Mar. 2, 2010
Thoroughly enjoyed this dish, but was short a couple of ingredients, so did some substitutions. Instead of putting veal in a skillet, I put it in a casserole dish with a little butter & thinly sliced garlic @ 425 F. Used cornflakes instead of bread crumbs for coating and lemon white rum instead of white wine (the wine would have been better, though). Also sliced some mushroom & chopped fresh cilantro and cooked in skillet with olive oil before adding lemon juice, etc. Family loved it.
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