Veal medallions with pine nuts & herbs


2(11 ounces) veal rib chops, boned and trimmed salt and pepper
1 tablespoon olive oil, divided
2 tomatoes, peeled, seeded and chopped
1/4 cup pine nuts, toasted
1 tablespoon capers (found at Sultan Center)
1 shallot, minced
1 clove garlic, crushed
1/2 tablespoon chopped fresh basil
1 teaspoon chopped fresh oregano
1/2 tablespoon fresh lemon juice
1 tablespoon butter


Season veal with salt & pepper. Brown in 1/2 tablespoon olive oil in a skillet. Simmer for 10 minutes. Remove from skillet and keep in warm oven. Saute tomatoes, pine nuts, capers, shallots, garlic, and herbs in remaining olive oil for 10 minutes.
Add lemon juice. Simmer for 4 minutes. Whisk in the butter. Pour the sauce over the veal.
garnish with additional pine nuts (optional)

Can be served with fettucine Alfredo (optional)


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