This is a recipe I created (and named after me!) because I love veal and lemon together.  This dish is VERY lemony so you may want to cut the amount of lemon juice and zest WAY down, maybe as low as 1/4 C. juice and 2 Tbl zest.


6 beaded veal cutlets

2-3 Tbl olive oil

1 C. white wine

juice from 4 lemons

zest from 2 lemons

2 Tbl capers

1 jar marinated artichoke   --hearts, cut up

2 Tbl unsalted butter

2 tsp parsley, minced



1. Prepare cutlets as directed on package in olive oil. Cook until nicely browned. Transfer to platter to keep warm, covered.

2. Add wine to skillet to deglaze.

3. Add lemon juice, zest, and capers. Bring to a simmer for about 1 minute.

4. Stir in chopped artichoke hearts and butter.  Simmer 1 minute.

5. Return cutlets to skillet.  Add parsley.

6. Serve over angel hair pasta, if desired.

6 servings


CREDITS:  "Cookbook Volume 1," Wishing Well Creations by Laura Passage; “Free Spirited”, Kim B Designs