Veal Scallops With Capers Vermouth And Dill Recipe
Ingredients
All purpose flour
Salt and pepper
1 pound veal scallops
5 tablespoons butter
1 tablespoon olive oil
2 tablespoons dry vermouth
3 tablespoons drained capers
1/3 cup chopped fresh dill
Directions
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.
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.
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