| 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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