August 15, 2003 recipe from Chef Chris Manning:

Veal Piccata

8 – 3 or 4 oz. pieces of veal top round sliced very thin
2 eggs
¼ cup milk
½ cup all purpose flour
½ cup plain bread crumbs
pinch of salt and pepper
1 tsp granulated garlic
2 tbsp. olive oil
2 tbsp garlic butter
1 cup sliced fresh mushrooms
1 tbsp. capers
½ cup white wine
8 lemon slices

Mix the eggs and milk together and set aside. Mix the flour, crumbs, salt, pepper and garlic together and set aside. Heat in a 14” pan and begin drenching the veal in the egg wash and then in the crumb mixture. When all 8 pieces are coated, add the oil and butter to the pan. 

On medium heat, sauté the veal 2-3 minutes on each side. Do not cook any longer as you will dry the veal out. Remove to a serving platter and add the mushrooms. Cook for 2-3 minutes and add the capers, white wine and lemon slices. Simmer for 2-3 minutes, arrange the lemon slices around the veal and pour the rest of the sauce over the veal. 

Serve over pasta or with rice. Recipe serves 4 people.