Veal Piccata With Pistachios
I was a judge at the 1990 Veal Cooking Contest in Wisconsin. The second-place winner, Tillie Astorino from North Adams, Massachusetts, won $750. It was my favorite recipe.
Pound the cutlets to 1/8-inch thickness. Sprinkle with the lemon pepper. Heat the butter in a 10-inch nonstick skillet over medium heat. Cook the cutlets in two batches until cooked through, 2 to 3 minutes, turning once. Remove from the skillet and keep them warm.
Add the wine, lemon juice, mustard, honey, and lemon peel to the skillet. Heat through, stirring. Stir in the nuts. Arrange the cutlets on the lettuce leaves. Spoon the nuts and remaining liquid in the skillet over them. Garnish with the lemon slices.