Veal Piccata With Capers And Pine Nuts

Recipe Ingredients

2		Bacon slices - chopped
6 oz	170g	Veal scallops - (abt 6 scallops) - pounded very thin
		Salt - to taste
		Freshly-ground black pepper - to taste
		All-purpose flour - for dredging
4 tablespoons	60ml	Unsalted butter - (1/2 stick)
1/2 cup	118ml	Dry white wine
3 tablespoons	45ml	Toasted pine nuts
1 tablespoon	15ml	Drained capers
2 teaspoons	10ml	Minced fresh sage
		= (or 1/2 tspn dried rubbed sage)
		Fresh sage leaves - (optional)

Recipe Instructions

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.

Source:
Bon Appetit, December 1991

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