Veal Piccata With Capers And Pine Nuts

Veal Piccata With Capers And Pine Nuts
Veal Piccata With Capers And Pine Nuts

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

2

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

2

servings

Ingredients

  • 2

    bacon slices chopped

  • 6

    ounces veal scallops - (abt 6 scallops) pounded very thin

  • Salt to taste

  • Freshly-ground black pepper to taste

  • All-purpose flour for dredging

  • 4

    tablespoons unsalted butter - (1/2 stick)

  • 1/2

    cup dry white wine

  • 3

    tablespoons toasted pine nuts

  • 1

    tablespoon drained capers

  • 2

    teaspoons minced fresh sage (or 1/2 tspn dried rubbed sage)

  • Fresh sage leaves (optional)

Directions

Cook bacon in heavy large skillet over medium-high heat until crisp. Transfer to bowl using slotted spoon. Season veal with salt and pepper. Dredge in flour; shake off excess. Add 1 tablespoon butter to pan drippings in skillet and melt over medium-high heat. Add veal and saute until just cooked through, about 1 minute per side. Divide veal between 2 plates; tent with foil to keep warm. Add wine to same skillet and bring to a boil, scraping up any browned bits. Boil until liquid is reduced to 3 tablespoons, about 2 minutes. Whisk in remaining 3 tablespoons butter. Mix in pine nuts, capers, minced sage and bacon. Season with pepper. Spoon sauce over veal. Garnish with sage leaves if desired and serve. This recipe yields 2 servings.

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