April 2, 2012
No blossoms dearie
dining on this
Veal Scallops with mustard lemon caper sauce
4 veal scallops
salt & pepper
flour for dredging
4 tbpn butter
2 tbpn olive oil
1 tbpn Dijon mustard
juice of 1/2 lemon
1 tbpn drained capers
Between two sheets of plastic pound veal until very thin.
Season with salt and pepper and dredge in flour dusting off excess.
In a large skillet melt two tbpns of butter over medium heat, add olive oi.l
Brown veal scallops about two minutes on each side. Put aside.
Add the remaining two tbpn of butter to the skillet and melt over low heat.
Add the mustard and stir into the butter.
Stir in the lemon juice and then capers.
Return the veal to the skillet, turning in the sauce.