This is a dish that we first tried in Vienna, Austria at a
little Italian restaurant run by a sweet young couple. They hardly had any
patrons, much to our chagrin. The food was excellent and the service friendly.
I hope they eventually succeeded.
Lovely for the summer, this dish speaks volumes, with a
tender texture and salty pep. The sauce is based off of a recipe found in The Italian Cooking Encyclopedia by
Capalbo, Whiteman, Wright, and Boggiano. As with most recipes, we tweaked it a
little. For the veal, we just cooked it in a pan rather than the boiling
suggested in the recipe.
Tuna Sauce
14 oz. canned tuna, drained
4 anchovy fillets
2 tsp. capers, rinsed and drained
3 T. fresh lemon juice
1 ¼ cups mayonnaise
Place all ingredients in blender and process to a creamy paste.
Chill.
Heat 2 T. of butter in large frying pan on medium high until
melted. Add 2-3 T. of water to cover the bottom of pan. Place four veal cutlets
in pan. Cook on each side until opaque. Do not overcook (should be slightly
pink in center). Place on large serving plate. Scrape drippings in pan and pour
over the veal. Allow to cool on counter. Cover and refrigerate until chilled.
Pour sauce over cutlets. Garnish with capers. Any extra sauce is wonderful on
crustini.
