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 shopped fresh dill
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. 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 up any browned bits. Add vermouth and capers; bring to boil. Add dill. Season with salt and pepper and pour over veal.
Makes 4 Servings
Bon Appétit April 1994
