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RECIPES:
MAIN
DISHES- VEAL AND LAMB:
Veal Scallops with Capers,
Vermouth and Dill
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Veal
Scallops with Capers, Vermouth and Dill |
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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 |
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Bon Appetit |
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