Recipe - Veal Scallops With Capers Vermouth And Dill

All purpose flour
1 pound Veal scallops; (about 1/4
inch
; thick)
5 tablespoon Butter
1 tablespoon Olive oil
2 tablespoon Dry vermouth
3 tablespoon Drained capers
1/3 cup Chopped fresh dill

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 mediumhigh 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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Converted by MM_Buster v2.0l.