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Veal Scallops With Capers Vermouth And Dill

fast.cook's picture
  All purpose flour 1 Tablespoon
  Veal scallops 1 Pound
  Butter 5 Tablespoon
  Olive oil 1 Tablespoon
  Dry vermouth 2 Tablespoon
  Capers 3 Tablespoon, drained
  Chopped fresh dill 1⁄3 Cup (5.33 tbs)
  Salt To Taste
  Pepper To Taste

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.

Recipe Summary

Difficulty Level: 
Everyday, Healthy

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