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Sautéed veal scallops
served with a buttery, lemon and white wine pan sauce with capers
and fresh parsley.
Classic
Veal Piccata
- 1 pound thin veal scallops
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon olive oil
3/4 cup white wine
1 lemon, juiced
2 tablespoons capers
1 tablespoon butter
2 tablespoons chopped fresh flat-leaf parsley
- Season veal scallops with
salt and pepper.
- In a large nonstick skillet,
heat oil over medium high heat. Add veal and cook until golden
and cooked thoroughly, about 2 minutes per side. Remove veal
from pan and place on a serving platter; cover to keep warm.
- Pour wine in pan and simmer
for 3 minutes, scraping pan gently to loosen any browned bits.
Add lemon juice and capers; simmer 2 more minutes until sauce
is slightly thickened. Swirl in butter. Pour sauce over veal
and garnish with parsley before serving.
Makes 4 servings.
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