You can substitute 4 boneless, skinless chicken breast halves for the veal scallops. Place each breast half between 2 sheets of waxed paper and lightly pound with a meat pounder or the flat bottom of a heavy pan until it is 1/4 inch thick. Serve with sautéed green beans.
- 8 veal scallops, about 1 1/2 lb. total, pounded about 1/4 inch thick
- Salt and freshly ground pepper, to taste
- 4 Tbs. (1/2 stick) unsalted butter
- 2 large garlic cloves, minced
- 1/2 cup chicken broth
- 1/2 cup dry white wine
- 2 Tbs. capers
- 2 Tbs. chopped fresh flat-leaf parsley or chervil
Cook the veal
Season the veal with salt and pepper. In a large fry pan over medium-high heat, melt 1 1/2 Tbs. of the butter. Add half of the veal and cook, turning once, until browned, about 2 minutes total. Transfer to a plate. Repeat with 1 1/2 Tbs. of the butter and the remaining veal. Be careful not to overcook.
Make the sauce
Add the remaining 1 Tbs. butter to the pan and melt over medium-high heat. Add the garlic and sauté until fragrant, about 30 seconds. Add the broth and wine and cook, stirring to scrape up the browned bits from the pan bottom, until the sauce is reduced by about one-fourth, 2 to 3 minutes. Stir in the capers and simmer for 1 minute. Season with salt and pepper and add the parsley. Return the veal and any juices to the pan and cook until heated through, about 2 minutes. Divide the veal among individual plates, spoon the sauce over it and serve immediately. Serves 4.
Adapted from Williams-Sonoma Food Made Fast Series, Simple Suppers, by Melanie Barnard (Oxmoor House, 2007).