Veal Piccata With Capers And Pine Nuts Recipe - Cooking Index
Pine nuts provide a buttery contrast to the tart capers in this sophisticated veal dish.
Type: Meat2 | 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) |
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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