1/4 cup sour cream
1/2 cup heavy cream
2 teaspoons dill weed
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 dill weed; cover and refrigerate at least 4 hours.
Pound veal between wax paper until thin and tender, season with salt and pepper.
Saute 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.
Serves 4.