Veal Scallops with Capers, Vermouth and Dill Recipe

Veal Scallops with Capers, Vermouth and Dill Recipe

  • All purpose flour
  • 1 pound veal scallops (about 1/4 inch thick)
  • 5 tablespoons butter
  • 1 tablespoon olive oil
  • 2 tablespoons dry vermouth
  • 3 tablespoons drained capers
  • 1/3 cup chopped fresh dill
  1. 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.
Recipe of the Day|