Veal Scallops with Capers, Vermouth and Dill |
|||||||||
| Servings | Prep. Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 4 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| all-purpose flour | salt and pepper | 1 pound veal scallops (about 1/4 inch thick) |
| 5 tablespoons butter | 1 tablespoon olive oil | 2 tablespoons dry vermouth |
| 3 tablespoons drained capers | 1/3 cup chopped fresh dill | |
| 1 | Place flour in pie pan. Season with salt and pepper. Coat veal with 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 up any browned bits. Add vermouth and capers; bring to boil. Add dill. Season with salt and pepper and pour over veal. |