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Veal Scallops with Capers, Vermouth and Dill

4.0

(12)

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

  1. 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.

TagsVermouthAlcoholBeveragesVealBeefMeatDillHerbs & SpicesMainDinnerNut FreeSauteBon Appétit
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