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A lovely piccata- style
dish...
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flour |
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1 lb |
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veal
scallops (about ¼-inch thick) |
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5 Tbs |
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butter |
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1 Tbs |
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olive oil |
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2 Tbs |
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dry vermouth |
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3 Tbs |
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drained
capers |
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1/3 cup |
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chopped
fresh dill |
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1 |
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. |
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2 |
Working in batches,
add veal and cook until light brown, about 1 minute per
side. Transfer to platter. |
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3 |
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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Servings: 4 |
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Cooking Tips |
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*This recipe is nice served
with green beans and orzo, and paired with a dry white wine. |
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Recipe Source |
| Bon
Appetit |
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