This always reminds me of the first time, many years ago, when I ate Veal Piccata at a wonderful, tiny, but always busy, Italian trattoria in Boston's North End. It has been one of my favorite dishes ever since - especially once I discovered how absolutely simple it is to make Veal Piccata at home. However, it is important to have all your ingredients prepared and ready to go, because this recipe comes together quickly. Also, for those of you who like capers in your Veal Piccata (I don't), add a tablespoon full at the time you add the lemon juice. MANGIA!!!!!
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