Source:

Dickens Inn, Philadelphia, PA

Serves/Makes:1

Ingredients

• 2 3 oz (84 grm). veal medallions
• 1/4 tsp (1 ml) capers
• 1/4 tsp (1 ml) minced shallots
• 2 oz (56 grm) veal stock
• 1 tsp (5 ml) cold butter
• salt and pepper
• chopped parsley

Preparation

• Saute the veal in hot olive oil.
• Turn once, then add the capers and shallots.
• Deglaze with stock.
• Mount with butter, then season to taste with salt, pepper, and parsley.

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