2 tablespoons ghee
¼ cup white wine
¼ cup chicken stock
1 and ½ tablespoons capers
1 garlic clove, minced
8 ounces veal scallops
Salt and black pepper to the taste
Heat up a pan with half of the butter over medium-high heat, add veal cutlets, season with salt and pepper, cook for 1 minute on each side and transfer to a plate.
Heat up the pan again over medium heat, add garlic, stir and cook for 1 minute.
Add wine, stir and simmer for 2 minutes.
Add stock, capers, salt, pepper, the rest of the ghee and return veal to pan.
Stir everything, cover pan and cook on medium-low heat until veal is tender.
Preparation time: 10 minutes Cooking time: 15 minutes Servings: 2