Veal Piccante Recipe
Ingredients
| 1 1/2 pounds veal scallops, cut 3/8 -inch thick and pounded to 1/4 inch | ||
| Seasoned flour | ||
| Butter | 1/4 Cup (16 tbs) | |
| Capers | 2 Teaspoon | |
| Brandy | 1/4 Cup (16 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.
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.
Chef
