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Angela's Italian and Sicilian Recipes
Veal Piccata with Capers and Pine Nuts
Veal Piccata with Capers and Pine Nuts
(Vitello Piccata con Pinoli e Capperi)

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)

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. Serves 2.
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