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Colleen’s Kitchen

After many years of cooking for my family, I’m pleased to say that we have compiled a comprehensive and versatile recipe collection. I love the challenge of pairing different dishes with Goosecross wine, so I have personally tested each recipe to be sure it’s complete. My recipes not overly complicated, seasonally delicious with readily available ingredients, and they won’t leave you with too much clean-up. I sincerely hope you enjoy them.

Colleen's Signature

Colleen Topper, Proprietor

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Veal Piccata
Goosecross Cellars Recipe
Sauvignon Blanc


8 boneless veal cutlets
1/2 cup all-purpose flour
2 tablespoons unsalted butter
2 tablespoons olive oil
1/3 cup Goosecross Sauvignon Blanc
1 tablespoon fresh lemon juice
Salt & freshly ground pepper, to taste
1 tablespoon parsley, chopped
1/8 teaspoon dill weed


Dredge veal cutlets in flour. Heat the butter and olive oil in a large skillet. When it is hot, saute the veal over medium-high heat until browned, about 3 minutes per side. Remove to a platter and keep warm. Add the wine and lemon juice to the skillet and bring to a boil, scraping up any browned bits. Add the salt, pepper, parsley, and dill. Pour the sauce over the veal, and serve immediately.

Serves 2

Copyright © 1994-2013 Colleen Topper.
All rights reserved.

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