Try this Veal Scallops with Capers, Vermouth And Dill recipe, or contribute your own.
Suggest a better descriptionPlace 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. Bon Appetit April 1994
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Serving Size: 1 Serving (743g) | ||
Recipe Makes: 1 servings | ||
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Calories: 1091 | ||
Calories from Fat: 562 (52%) | ||
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Amt Per Serving | % DV | |
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Total Fat 62.4g | 83 % | |
Saturated Fat 37.2g | 186 % | |
Monounsaturated Fat 17.5g | ||
Polyunsanturated Fat 3.1g | ||
Cholesterol 152.5mg | 47 % | |
Sodium 1184.4mg | 41 % | |
Potassium 254.4mg | 7 % | |
Total Carbohydrate 103.9g | 31 % | |
Dietary Fiber 4.3g | 17 % | |
Sugars, other 99.6g | ||
Protein 14.4g | 21 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1091
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