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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1 1/2 | pounds | veal (8 veal scallops), pounded about 1/4 inch thick | 1 1/2 | pounds | veal (scallops, pounded about 1/4 inch thick) | 1 1/2 | pounds | veal (scallops, pounded about 1/4 inch thick) | 1 1/2 | pounds, raw | veal | 1 | dash | salt, to tast | 1 | dash | pepper, to taste | 4 | tablespoons | olive oil | 2 | cloves | garlic minced | 1/2 | cup | chicken broth, organic free range, fat free | 4 | fliud ounces | white wine, dry | 2 | tablespoons, drained | capers, canned | 2 | tablespoons | fresh parsley, chopped |
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Steps
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Sequence
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Step
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| | 1 | Cook the veal: Season the veal with salt and pepper. In a large fry pan over medium-high heat, add 1 1/2 Tbs. of the olive oil. | | 2 | Add half of the veal and cook, turning once, until browned, about 2 minutes total. | | 3 | Transfer to a plate. Repeat with additional 1 1/2 Tbs. of the olive oil and the remaining veal. Be careful not to overcook. | | 4 | Make the sauce: Add the remaining 1 Tbs. of olive oil to the pan and heat over medium-high heat. | | 5 | Add the garlic and sauté until fragrant, about 30 seconds. | | 6 | Add the broth and wine and cook, stirring to scrape up the browned bits from the pan bottom, until the sauce is reduced by about one-fourth, 2 to 3 minutes. | | 7 | Stir in the capers and simmer for 1 minute. Season with salt and pepper and add the parsley. | | 8 | Return the veal and any juices to the pan and cook until heated through, about 2 minutes. | | 9 | Divide the veal among individual plates, spoon the sauce over it and serve immediately. |
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