I thought this was just delicious. I fixed the recipe as is, and ate the leftovers for breakfast the next morning. I bet this would be terrific with pounded boneless pork cutlets as well. The sauce was the best part.
I can't believe that this recipe has been posted for over a year, and I'm the only one fortunate enough to have made it--this is five star resturaunt quality fare--absolutely the best thing I've ever had the pleasure of eating--the lemon in the sauce adds the perfect amount of contrast--we served the sauce over white rice, and the veal was perfectly tender and moist--Miller, this recipe should be in the Zaar Hall of Fame!!!!!! TERESA
I've read, read and re-read this recipe and for the life of me I'm damned if I can find the vinegar as an ingredient in this dish. I HAVE made this dish several times, and was beginning to think I'd lost the plot somewhere, I couldn't EVER remember putting vinegar in it. I've made a few substitutions because it IS a very forgiving recipe, but vinegar wasn't one of them!!!!
I personnally don't see what the fuss is all about. I found this recipe to taste very sour from the vinegar. Quite deceitful... Just goes to prove to each his own taste.