Serve with: Orzo tossed with butter and sliced green onion, and sliced roasted beets.
Recipe information
Yield
Makes 4 servings
Ingredients
1/4 cup (1/2 stick) butter
1 1/4 pounds thinly sliced veal scallops
3 garlic cloves, chopped
1 cup dry white wine
1 cup low-salt chicken broth
1 1/2 tablespoons drained capers
1/4 cup chopped fresh mint, plus sprigs for garnish
Preparation
Step 1
Melt butter in heavy large skillet over medium-high heat. Sprinkle veal with salt and pepper. Add veal to skillet and cook until browned, about 1 minute per side for medium. Using tongs, transfer veal to platter.
Step 2
Add chopped garlic to pan drippings in skillet and sauté 1 minute. Add wine, chicken broth, and capers. Boil until reduced to sauce consistency, scraping up browned bits, about 10 minutes. Stir in chopped mint. Season sauce to taste with salt and pepper.
Step 3
Add veal to sauce; simmer 1 minute to rewarm. Divide veal and sauce among 4 plates. Garnish with mint sprigs.
