Veal Scaloppine with Lemon, Capers & Leeks

From EatingWell: October/November 2005, The EatingWell Healthy in a Hurry Cookbook (2006)

This dish is elegant enough for company, yet easy enough to serve on a weeknight. Chicken or turkey cutlets could easily substitute for the veal, if you like.

READER'S COMMENT:

"I have made plenty of different scallopine's in my time, but never one like this. I pounded my veal very thin and place it in a container with milk and allowed to sit in refrigerator for at least 6 hours. The veal was so tender that it...

Veal Scaloppine with Lemon, Capers & Leeks Recipe

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1 Review for Veal Scaloppine with Lemon, Capers & Leeks

09/23/2010

Anonymous

I have made plenty of different scallopine's in my time, but never one like this. I pounded my veal very thin and place it in a container with milk and allowed to sit in refrigerator for at least 6 hours. The veal was so tender that it melted in your mouth. This is a wonderful dish to make for a special dinner or when entertaining.

The sauce was awesome and complimented the veal very much. I doubled the sauce to serve over the pasta, (which was delish), I also thickened the sauce slightly with some cornstarch.

For those who haven't tried this recipe, I strongly suggest you give it a try, you won't be disappointed

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