There was a time in my career when my career didn't take up nearly as much time as it does now.
In those days, the booming internet economy allowed me to work from home as an independent contractor, which in turn gave me all sorts of freedoms with my schedule. I would shop daily for the food I wanted to cook that night - bread from the bakery, meat from the butcher, and produce from the green grocer. It was nice.
Those days also allowed me to develop a Columbo addiction. AMC used to show 1-2 episodes a day, and I would plan my work-load around the TV schedule. For those of you who are fans, you may recall one episode where the murderer is a restuarant owner. At the end, when the jig is up (as it always is), Columbo reveals his logic - and thus the culprit's downfall - as he prepares a veal scallopini dish for him. He alternates between explaining the recipe and the clues he uncovered, while the murderer marvels at both his detective and culinary work.
Those were the days.
So I don't quite remember how Columbo prepared that veal, and I'm not much of a slueth, but here's my take on Veal Scallopini.