Floured and sauteed veal scallops are served with a white wine and lemon butter sauce with capers, pine nuts, crumbled bacon and fresh sage.

Veal Piccata with Pine Nuts

4 bacon slices, chopped

1 pound veal scallops, pounded very thin

All purpose flour, for dredging

1/3 cup butter, plus 2 tablespoons

1 cup dry white wine

1/3 cup toasted pine nuts

2 tablespoons drained capers

1 tablespoon minced fresh sage or 1 teaspoon dried rubbed sage

Salt and freshly ground pepper to taste

1. Cook bacon in heavy large skillet until crisp. Transfer to paper towel, drain and crumble. Set aside.
2. Season veal with salt and pepper and dredge in flour, shaking off excess.
3. Add 2 tablespoons 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. Place cooked veal on platter and keep warm.
4. Add wine to same skillet and bring to a boil, scraping up any browned bits. Boil until liquid is reduced to 1/2 cup. Stir in remaining butter. Mix in pine nuts, capers, minced sage and crumbled bacon. Season with salt and pepper to taste. Spoon sauce over veal and serve.

Serves 4.