Name: Veal Piccata with Capers and Pine Nuts
Yield: Serves 2
Ingredients: 2 bacon slices, chopped; 6 ounces veal scallops (about 6 scallops), pounded very thin; All purpose flour (for dredging); 4 tablespoons (1/2 stick) unsalted butter; 1/2 cup dry white wine; 3 tablespoons toasted pine nuts; 1 tablespoon drained capers; 2 teaspoons minced fresh sage or 1/2 teaspoon dried rubbed sage; Fresh sage leaves (optional)

Pine nuts provide a buttery contrast to the tart capers in this sophisticated veal dish.

Recipe information

Yield
Serves 2

Ingredients

2 bacon slices, chopped

6 ounces veal scallops (about 6 scallops), pounded very thin

All purpose flour (for dredging)

4 tablespoons (1/2 stick) unsalted butter

1/2 cup dry white wine

3 tablespoons toasted pine nuts

1 tablespoon drained capers

2 teaspoons minced fresh sage or 1/2 teaspoon dried rubbed sage

Fresh sage leaves (optional)

Preparation

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 sauté 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.

TagsWhite Wine Wine Alcohol Beverages Bacon Cured Meat Meat Veal Beef Pine Nut Nut Sage Herbs & Spices Main Dinner Easy Quick Saute Bon Appétit

Recipe information

Ingredients

Preparation

Recipe notes