Ingredients
1/4
cup (1/2 stick) butter
1
1/4 pounds thinly sliced veal scallops
1
cup low-salt chicken broth
1
1/2 tbsp drained capers
1/4
cup chopped fresh mint, plus sprigs for garnish
Directions
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.
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.
3.
Add veal to sauce; simmer 1 minute to rewarm. Divide veal and sauce among 4 plates. Garnish with mint sprigs.
Columbus Restaurants
