Recipe for Veal Scallops with Capers, Vermouth and Dill

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Yield:

1 servings

Ingredients:

Amount	Ingredient
	All purpose flour
1 lb	Veal scallops, (about 1/4 inch thick)
5 tbl	Butter
1 tbl	Olive oil
2 tbl	Dry vermouth
3 tbl	Drained capers

Instructions:

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.

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