Season Veal with Salt and Pepper. Melt 1 Tablepoon Butter in Heavy Large Skillet Over Medium-High Heat.
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| Ingredients to make Veal Scallops: |
| 8 ounces veal scallops 2 tablespoons (1/4 stick) butter 1 larnge garlic Clove, pressed 1/4 cup Dry White wine 1/4 Cup Canned Low-Saint Chicken Broth 1 1/2 Tablespoons Capers, Drained |
Ingredients to make Veal Scallops:
2. Add Veal and Cook Until Tender, About 30 Seconds per Side. Transfer Veal to Platter and Keep Warm.
3. Add Garlic to Skillet and Saute 30 Seconds. Add Wine and Boil Until Wine is reduced to Glaze, About 2 Minutes.
4. Stir in Broth and Capers. Simmer Until Mixture is reduced to 1/4 cup, about 2 minute.
5. WHISK IN REMAINING 1 TABLOSPOON BUTTER AND POUR SAUCE OVER VEAL.
