Ingredients
1 3/4 C. beef broth
1 3/4 C. low-salt chicken broth
2 bunches Swiss Chard (1 lb.)
1 lb. veal scallops
8 T. butter
1 shallot, minced
1 T. chopped fresh sage
Preparation
Combine beef and chicken broth in heavy medium saucepan. Boil over high heat until broth is reduced to 2 cups, about 10 min. Set broth aside. Cut green leaves off stalks of swiss chard. Cut leaves into strips. Slice stalks on diagonal into 1/2 inch pieces. Place veal scallops between sheets of plastic wrap. Pound to 1/8 inch thickness.
Melt 1 T. butter in heavy large skillet over medium heat. Add chard stalks and saute until tender, about 5 minutes. Transfer stalks to bowl. Melt 1 T. butter in same skillet over medium-high heat. Add chard leaves and 1/3 cup broth; cover and simmer until tender; stirring occasionally; about 8 min. Transfer mixture to bowl with stalks; toss to combine.
Melt 1 T. butter in same skillet over medium-high heat. Sprinkle veal scallops with salt and pepper. Add half of veal to skillet and saute 1 minute per side. Transfer to plate. Add 1T. butter to same skillet and saute remaining veal 1 minute per side. Transfer to same plate. Add minced shallot and sage to skillet and saute 1 minute. Add remaining 1 2/3 C. broth and simmer until reduced to 3/4 C. sauce, about 6 min.
Return veal to sauce and simmer to heat through, about 1 minute. Using tongs, transfer veal to plate. Add remaining 4 T. butter to sauce; whisk just until butter is melted. Divide chard amoung 4 plates. Top with veal, dividing equally. Spoon sauce over and serve.
