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Instant Veal Piccata

4.0

(11)

Recipe information

  • Yield

    Serves 2

Ingredients

8 ounces veal scallops
2 tablespoons (1/4 stick) butter
1 large garlic clove, pressed
1/4 cup dry white wine
1/4 cup canned low-salt chicken broth
1 1/2 tablespoons capers, drained

Preparation

  1. Step 1

    Season veal with salt and pepper. Melt 1 tablespoon butter in heavy large skillet over medium-high heat. Add veal and cook until tender, about 30 seconds per side. Transfer veal to platter and keep warm. Add garlic to skillet and sauté 30 seconds. Add wine and boil until wine is reduced to glaze, about 2 minutes.

    Step 2

    Stir in broth and capers. Simmer until mixture is reduced to 1/4 cup, about 2 minutes. Whisk in remaining 1 tablespoon butter and pour sauce over veal.

TagsCutletWhite WineWineAlcoholBeveragesItalianEuropeanVealBeefMeatMainDinnerGluten FreeNut Free5 Ingredients or FewerQuickEasyWeeknight MealsBon Appétit
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