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Veal with Dilled Cream Sauce

No recipe image available.Butter sautéed veal scallops served with a dilled cream pan sauce.

Recipe Ingredients:

1/4 cup sour cream
1/2 cup heavy cream
2 teaspoon dillweed
1 1/2 pounds veal scallops
3 tablespoons butter
1 tablespoon fresh lemon juice
1 teaspoon salt
Freshly ground pepper to taste

Cooking Directions:

  1. Combine sour cream, heavy cream and dillweed; cover and refrigerate at least 4 hours.
  2. Pound veal between wax paper until thin and tender, season with salt and pepper.
  3. Sauté veal in butter until just done, about 1 minute per side. Pour lemon juice over veal; heat and remove veal to platter; keep warm.
  4. Stir cream mixture into pan juices. Add salt and pepper to taste; heat through, spoon over veal and serve.

Makes 4 servings.