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Veal Piccante

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Ingredients
  Veal scallops 1 1⁄2 Pound, cut 3/8 -inch thick and pounded to 1/4 inch
  Seasoned flour 1 Tablespoon
  Butter 1⁄4 Cup (4 tbs)
  Capers 2 Teaspoon
  Brandy 1⁄4 Cup (4 tbs)
Directions

Dredge veal scallops in seasoned flour.
Melt butter in a medium skillet; add scallops, a few at a time.
Do not let them overlap in the pan.
Saute 2 to 3 minutes on each side over medium heat.
Remove scallops to a serving plntter.
Add capers to pan juices.
Add brandy and ignite to burn off alcohol.
Heat thoroughly; pour sauce over real scallops.

Recipe Summary

Cuisine: 
European
Method: 
Saute
Ingredient: 
Beef

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