Recipe - Veal Piccata With Capers And Pine Nuts

2 Bacon slices; chopped
6 ounce Veal scallops; (about 6
scallops),
; pounded very thin
All purpose flour; (for
dredging)
4 tablespoon Unsalted butter; (One half stick)
One half cup Dry white wine
3 tablespoon Toasted pine nuts
1 tablespoon Drained capers
2 teaspoon Minced fresh sage or 1/2
teaspoon dried
; rubbed sage
Fresh sage leaves;
(optional)

Cook bacon in heavy large skillet over mediumhigh heat until crisp.
Transfer to bowl using slotted spoon. Season veal with salt and pepper.
Dredge in flour; shake off excess. Add 1 tablespoon butter to pan drippings
in skillet and melt over mediumhigh heat. Add veal and saute until just
cooked through, about 1 minute per side. Divide veal between 2 plates; tent
with foil to keep warm. Add wine to same skillet and bring to a boil,
scraping up any browned bits. Boil until liquid is reduced to 3
tablespoons, about 2 minutes. Whisk in remaining 3 tablespoons butter. Mix
in pine nuts, capers, minced sage and bacon. Season with pepper. Spoon
sauce over veal. Garnish with sage leaves if desired and serve.

Serves 2.

Bon Appetit December 1991

Converted by MC_Buster.

Converted by MM_Buster v2.0l.