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Veal Piccata With Capers And Pine Nuts


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  • 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)


Servings 2


Step 1

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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