Recipe
Vitello Piccata Con Pinoli E Capperi Recipe
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Mystic_river1 / All my dishes 4 months, 2 weeks ago
Veal Piccata with Capers and Pine Nuts from OreganoFromItaly is an extra easy ,delectable way to serve up a veal cutlet.
Prep:10m Cook:10m Servings:2
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 Mystic_rive |
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Ingredients
- 2 pancetta slices, chopped
- 6 ounces veal scallops (about 6 scallops), pounded very thin
- All purpose flour (for dredging)
- 4 tablespoons (1/2 stick) unsalted butter
- 1/2 cup dry white wine
- 3 tablespoons toasted pine nuts
- 1 tablespoon drained capers
- 2 teaspoons minced fresh sage or 1/2 teaspoon dried rubbed sage
- Fresh sage leaves (optional)
Directions
- Cook pancetta in heavy large skillet over medium-high 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 medium-high 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 pancetta.
- Season with pepper. Spoon sauce over veal.
- Garnish with sage leaves if desired and serve.
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pat2me 4 months, 2 weeks ago said:
This looks wonderfully easy and delicious! Thanks for posting!!!
cookingforfun 4 months, 2 weeks ago said:
Nice, very nice Thanks for the post.