Veal Scallops With Capers, Vermouth And Dill
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| April 1994 | 1 | Servings | ||
INGREDIENTS
| All purpose flour | ||
| 1 | lb | Veal scallops, about 1/4 |
| inch | ||
| thick | ||
| 5 | T | Butter |
| 1 | T | Olive oil |
| 2 | T | Dry vermouth |
| 3 | T | 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 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 2320
Calories From Fat: 835
Total Fat: 94.7g
Cholesterol: 152.7mg
Sodium: 1571.6mg
Potassium: 1055.8mg
Carbohydrates: 322.4g
Fiber: 13.3g
Sugar: 27.1g
Protein: 46.4g