Veal scallops with capers, vermouth and dill
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| All purpose flour | ||
| 1 | pounds | Veal scallops; (about 1/4 inch |
| ; thick) | ||
| 5 | tablespoons | Butter |
| 1 | tablespoon | Olive oil |
| 2 | tablespoons | Dry vermouth |
| 3 | tablespoons | Drained capers |
| ⅓ | cup | Chopped fresh dill |
Directions
Place flour in pie pan. Season with salt and pepper. Coat veal with the flour mixture, shaking off excess. Melt 2 tablespoons butter with oil in heavy large skillet over medium-high heat. Working in batches, add veal and cook until light brown, about 1 minute per side. Transfer to platter. Add 3 tablespoons butter to skillet and melt, scraping any brown bits. Add vermouth and capers; bring to boil. Add dill. Season with salt and pepper and pour over veal.
Serves 4.
Bon Appetit April 1994
Converted by MC_Buster.
Converted by MM_Buster v2.0l.