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

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