Veal (or Pork) Piccata with Brussels Sprout Hash and Apples
Recipe from One Pan, Two Plates Cookbook
4 veal scallops (3oz each), pounded thin OR 1/4" thin boneless pork chops
salt and pepper
2 slices bacon, diced
1 small yellow onion, diced
1 garlic clove, diced
12 Brussels sprouts, cut into thin slices
1 apple, peeled, cored, and diced
1/3 cup dry white wine (or use chicken broth or water)
Heat a large skillet over medium heat and add the bacon. Cook bacon until the fat renders but hasn't yet browned, about 2 minutes. Salt and pepper the meat and add to the skillet. Sauté pork for 3 minutes per side (or 1 minute for veal). Remove meat to a plate, leaving the bacon in the pan.
Add the onion, garlic, Brussels sprouts, apple, and a few grinds of salt and pepper to the skillet. Sauté the vegetables with an occasional stir until they soften and begin to brown around the edges, about 5-8 minutes. Add the wine and cook for another 2 minutes, stirring occasionally. Taste and season as needed. Return the meat to the pan on top of the veggies with any accumulated juices. Cover the pan and cook for 2 minutes to heat up the meat and finish cooking the Sprouts. Squeeze the lemon over everything. Serve.