Recipe for Veal Piccata with Capers and Pine Nuts 
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Yield:
1
Ingredients:
Amount Ingredient
2 x bacon slices chopped
6 oz veal scallops (about 6 scallops), pounded very thin
All purpose flour (for dredging)
4 tbl unsalted butter (1/2 stick)
1/2 cup dry white wine
3 tbl toasted pine nuts
1 tbl drained capers
2 tsp minced fresh sage or 1/2 teaspoon dried rubbed sage
Instructions:
Instructions: 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 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.

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