Veal Piccatta

Ingredients

• 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

Instructions

1. 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.
2. Heat up the pan again over medium heat, add garlic, stir and cook for 1 minute.
3. Add wine, stir and simmer for 2 minutes.
4. Add stock, capers, salt, pepper, the rest of the ghee and return veal to pan.
5. Stir everything, cover pan and cook on medium-low heat until veal is tender.
6. Enjoy!