Veal Piccata With Capers And Pine Nuts
- 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)
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.