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. Bon Appetit April 1994
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|Serving Size: 1 Serving (743g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 562 (52%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 1091
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