Name: Veal Scallops with Capers, Vermouth And Dill
Ingredients: All purpose flour; 1 lb Veal scallops; (about 1/4 inch; ; thick); 5 tb Butter; 1 tb Olive oil; 2 tb Dry vermouth; 3 tb Drained capers; 1/3 c Chopped fresh dill

CATEGORY	CUISINE	TAG	YIELD
		April 1994	1	servings

INGREDIENTS

		All purpose flour
1	lb	Veal scallops; (about 1/4 inch
		; thick)
5	tb	Butter
1	tb	Olive oil
2	tb	Dry vermouth
3	tb	Drained capers
1/3	c	Chopped fresh dill

INSTRUCTIONS

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.
Serves 4.
Bon Appetit April 1994
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Converted by MM_Buster v2.0l.

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