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Veal Piccata with Pine Nuts recipe

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

Recipe: Veal Piccata withPine Nuts

4 bacon slices, chopped1 pound veal scallops, pounded very thinAll purpose flour, for dredging1/3 cup butter, plus 2 tablespoons1 cup dry white wine1/3 cup toasted pine nuts2 tablespoons drained capers1 tablespoon minced fresh sage or 1 teaspoondried rubbed sageSalt and freshly ground pepper to taste

  • Cook bacon in heavy large skillet untilcrisp. Transfer to paper towel, drainand crumble. Set aside.
  • Season veal with salt and pepper and dredgein flour, shaking off excess.
  • Add 2 tablespoons butter to pan drippingsin skillet and melt over medium-highheat. Add veal and saut until just cooked through,about 1 minute per side. Place cooked vealon platter and keep warm.
  • Add wine to same skillet and bring toa boil, scraping up any browned bits.Boil until liquid is reduced to 1/2 cup. Stir in remaining butter. Mix in pine nuts, capers, mincedsage and crumbled bacon. Season withsalt and pepper to taste. Spoon sauceover veal and serve.

    Serves 4.

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