Veal Piccata with Capers and Pine Nuts
- Preparing Time: -
- Total Time: -
- Served Person: Serves 2
- 1/2 cup dry white wine
- 4 tablespoons (1/2 stick) unsalted butter
- 1 tablespoon drained capers
- 3 tablespoons toasted pine nuts
- Carbohydrate 9 g(3%)
- Cholesterol 98 mg(33%)
- Fat 44 g(68%)
- Fiber 2 g(7%)
- Protein 15 g(31%)
- Saturated Fat 19 g(97%)
- Sodium 593 mg(25%)
- Calories 524
Preparation Cook bacon 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 sauté 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.
Preparation Cook bacon 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 sauté 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.
