Veal Scallops With Capers Vermouth And Dill
|All purpose flour||1 Tablespoon|
|Veal scallops||1 Pound|
|Olive oil||1 Tablespoon|
|Dry vermouth||2 Tablespoon|
|Capers||3 Tablespoon, drained|
|Chopped fresh dill||1⁄3 Cup (5.33 tbs)|
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.
Season with salt and pepper and pour over veal.