Veal Piccata With Capers And Pine Nuts Recipes

Steps:

• Preheat the oven to 200 degrees F.
• Coat a large saute pan with olive oil and toss in the garlic cloves. Bring the pan to a medium-high heat. Cook the garlic until it becomes golden brown and is very aromatic. Remove the garlic and discard. Raise heat to high.
• Sprinkle the veal scallops with salt. Just before placing the veal scallops in the pan with the hot oil, dredge them in flour. Working in batches, flour the veal that is going directly in the pan; do not flour ahead. When the veal has browned, 2 to 3 minutes per side, remove to a platter and keep warm in the oven.
• When all the veal has been browned, ditch the oil in the pan. Add the wine and capers and reduce by half. Add in the chicken stock, season with salt, and cook until it has slightly thickened. Swirl in the butter. When the butter has melted and is bubbly, add in the lemon juice. Taste to make sure it is delicious, add the parsley, and spoon over the veal.

Steps:

• Season the veal with salt and lemon pepper and then dredge in flour. Pat off excess flour.
• In a large frying pan, heat olive oil over medium-high heat. Saute veal cutlets for 2 minutes per side and remove to plate. Add garlic to pan and saute for 1 minute. Add wine, lemon juice, and capers and bring to boil; cook until reduced by half. Return to a simmer and stir in butter and parsley until butter has melted and is incorporated into sauce.
• Return veal cutlets to pan and coat with sauce. Transfer to serving plate and top with any remaining sauce.
• Garnish with lemon slices and parsley sprigs.

Steps:

• 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.

Steps:

• 1. Preheat the oven to 400 degrees. Spread the pine nuts on a baking sheet and roast in the oven until golden brown. 3 min. Set aside to cool. Turn off oven.
• 2. Gently pound each chicken breast between 2 sheets of waxed paper until evenly flattened, about 1/4 inch thick. Season with the salt and pepper.
• 3. In a large skillet, heat the olive oil over moderately hight heat until almost smoking. Add the chicken breast, skin side down, and cook until golden brown, about 5 min. Turn the breasts over and cook until white throughout but still moist, about 3 min. Arrange the chicken on a large warmed platter. Cover loosely with foil to keep warm. Pour off the fat from the skillet.
• 4. Add the wine to the skillet and bring to a boil, scraping up any brown bits from the bottom of the pan. Cook over high heat until reduced by half, about 3 min. Add the lemon juice and capers. Remove from the heat and whisk in the butter, one tablespoon at a time. Pour any accumulated juices from the chicken platter into the sauce. Pour the sauce over the meat and sprinkle with the toasted pine nuts.