Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 170.59 Kcal (714 kJ) | ||
| Calories from fat | 161.54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.95g | 28% | |
|---|---|---|---|
| Cholesterol | 38.16mg | 13% | |
| Sodium | 181mg | 8% | |
| Potassium | 12.26mg | 0% | |
| Total Carbs | 1.41g | 0% | |
| Dietary Fiber | 0.21g | 1% | |
| Protein | 0.33g | 1% | |
| Vitamin C | 0.9mg | 1% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 0.2mg | 1% | |
| Calcium | 8.4mg | 1% | |
| Amount Per 100 g | |||
| Calories | 476.05 Kcal (1993 kJ) | ||
| Calories from fat | 450.81 Kcal | ||
| % Daily Value* | |||
| Total Fat | 50.09g | 28% | |
|---|---|---|---|
| Cholesterol | 106.5mg | 13% | |
| Sodium | 505.11mg | 8% | |
| Potassium | 34.21mg | 0% | |
| Total Carbs | 3.93g | 0% | |
| Dietary Fiber | 0.58g | 1% | |
| Protein | 0.92g | 1% | |
| Vitamin C | 2.5mg | 1% | |
| Vitamin A | 0.5mg | 6% | |
| Iron | 0.5mg | 1% | |
| Calcium | 23.3mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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