Sautéed veal scallops served with
a buttery, lemon and white wine pan sauce with capers and fresh
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