Veal Piccata with Capers and Pine Nuts

• 2 bacon slices, choppedbacon
• 6 ounces veal scallops (about 6 scallops), pounded very thin
• All purpose flour (for dredging)flour
• 4 tablespoons (1/2 stick) unsalted butterbutter
• 1/2 cup dry white winewhite-wine
• 3 tablespoons toasted pine nutspine-nut
• 1 tablespoon drained capers
• 2 teaspoons minced fresh sage or 1/2 teaspoon dried rubbed sagesage
• Fresh sage leaves (optional)sage

1. 01Cook bacon in heavy large skillet over medium-high heat until crisp. Transfer to bowl using slotted spoon. Season veal with salt and pepper. Dredge in flour; shake off excess. Add 1 tablespoon butter to pan drippings in skillet and melt over medium-high heat. Add veal and sauté until just cooked through, about 1 minute per side. Divide veal between 2 plates; tent with foil to keep warm. Add wine to same skillet and bring to a boil, scraping up any browned bits. Boil until liquid is reduced to 3 tablespoons, about 2 minutes. Whisk in remaining 3 tablespoons butter. Mix in pine nuts, capers, minced sage and bacon. Season with pepper. Spoon sauce over veal. Garnish with sage leaves if desired and serve.

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