- Dickens Inn, Philadelphia, PA
- 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
- 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.