*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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.
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.
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!
One of the better recipes I've tried from this site. I served it over whole wheat spaghetti and it even satisfied my mother-in-law, who is not easy to please! I made one modification to the recipe: Instead of using garlic and lemon pepper, I used 1/2 teaspoon of cracked black pepper and added 2 minced cloves of garlic and the zest of 1 lemon. It makes the flavors really pop!
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.
Absolutely delicious!!! I followed it pretty much to a T except that I didn't use the wine-didn't have any and I used a little less than a quarter cup lemon juice b/c of not using the wine-i didnt want the lemon to be overpowering. I also used 1/2 & 1/2 instead of heavy cream to cut back a little on fat and calories! My husband loved this as well. Served it with roasted red potatoes and asparagus. Wonderful!
Very good. I used pork tenderloin instead of veal. Sliced and tenderized. I also used panko breadcrumbs instead of italian. I cut back on the lemon juice a little since a lot of people said the lemon was too strong but I could have used the whole amount. I only used about 1/2 the cream b/c as I was adding it it just seemed like it was going to be too much. But I think if you followed the recipe exactly it would still be great. These were just my changes based on what I had and personal preference. The sauce was a little thinner then I expected so I might add more cornstarch next time.