Veal Piccata with Pine Nuts
Sautéed veal scallops served with a white wine and lemon butter sauce laced with capers, pine nuts, crumbled bacon and fresh sage.
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
- Cook bacon in heavy large skillet until crisp. Transfer to paper towel, drain and crumble. Set aside.
- Season veal with salt and pepper and dredge in flour, shaking off excess.
- 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.
- 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.
Makes 4 servings.