Recipe

Vitello Piccata Con Pinoli E Capperi Recipe


Vitello Piccata Con Pinoli E Capperi Recipe
Add Step-by-Step Photos 		Mystic_river1 / All my dishes
1 year, 9 months 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

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

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Comments

pat2me 1 year, 9 months ago said:
This looks wonderfully easy and delicious! Thanks for posting!!!

cookingforfun 1 year, 9 months ago said:
Nice, very nice Thanks for the post.


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