Veal with Proscuitto & Peppers

By [e-mail]

Ingredients

• 3 T olive oil, divided
• 1 lb. veal scallops
• 1 julienned red pepper
• 1/4 C chopped prosciutto
• 1 clove minced garlic
• 1/4 c water
• 1/4 C dry vermouth
• 1 T red wine vinegar
• 2 T pine nuts
• 2 T butter, cut in pieces
• 2 T basil

Preparation

Step 1

Heat 2T oil & quickly saute veal. Transfer to warming platter. Add remaining oil; saute red pepper, prosciutto, basil & garlic, 1 min. add water; stir 1 min. to deglaze pan. Pour in vermouth & vinegar. Add pine nuts, then swirl butter one piece at a time. spoon over veal.