Butter sauteed veal scallops are servedwith a dilled cream pan sauce.
Recipe: Veal with DilledCream Sauce
1/4 cup sour cream1/2 cup heavy cream2 teaspoon dillweed1 1/2 pounds veal scallops3 tablespoons butter1 tablespoon fresh lemon juice1 teaspoon saltFreshly ground pepper to taste
Combine sour cream, heavy cream and dillweed;cover and refrigerate at least 4 hours.
Pound veal between wax paper until thinand tender, season with salt and pepper.
Saute veal in butter until just done,about 1 minute per side. Pour lemonjuice over veal; heat and remove veal to platter; keep warm.
Stir cream mixture into pan juices. Addsalt and pepper to taste; heat through,spoon over veal and serve.
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