Thursday, February 03, 2005

Veal Scallops with Lemon and Capers

This is one of my favorite recipes. You can buy the veal already scalloped from Holiday Market in Royal Oak very reasonably, and no part of this dish is not delicious. I like it over angel hair pasta, and this would make a stellar hot sandwich with some spicy greens.

Cooks Note: Make the sauce quickly and get the veal to the table while it is as hot as possible. Sometimes if you overcook the veal and serve cool it toughens up.

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