Veal with Dilled Cream Sauce
Butter sautéed veal scallops served with a dilled cream pan sauce.
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
- Combine sour cream, heavy cream and dillweed; cover and refrigerate at least 4 hours.
- Pound veal between wax paper until thin and tender, season with salt and pepper.
- 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.
- Stir cream mixture into pan juices. Add salt and pepper to taste; heat through, spoon over veal and serve.
Makes 4 servings.