Name: Veal Scallops with Capers, Vermouth and Dill
Yield: Serves 4
Ingredients: All purpose flour; 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

Recipe information

Yield
Serves 4

Ingredients

All purpose flour

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

Preparation

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.