Veal Scallopini with Brown Butter and Capers

By drwilliamg

Ingredients

• 3 * 3 tablespoons olive or vegetable oil
• 1/2 * 1/2 cup all-purpose flour
• 1 * 1 pound thin veal scallopini (less than 1/4 inch thick)
• 1/2 * 1/2 stick unsalted butter, cut into pieces
• 1 1/2 * 1 1/2 tablespoons red-wine vinegar
• 1 1/2 * 1 1/2 tablespoons drained small capers
• 2 * 2 tablespoons chopped flat-leaf parsley

Preparation

Step 1

Heat a 12-inch heavy skillet (not nonstick) over high heat until hot, then add oil and heat until it shimmers.

Meanwhile, stir together flour, 1 teaspoon salt, and 1/2 teaspoon pepper, then pat veal dry and dredge in flour, knocking off excess.

Cook veal in 2 batches, turning once, until browned and just cooked through, 2 to 2 1/2 minutes per batch. Transfer to a plate.

Discard oil from skillet, then add butter and cook over medium heat, shaking skillet frequently, until browned and fragrant, 1 to 2 minutes. Stir in vinegar, capers, and 1/4 teaspoon each of salt and pepper. Return veal to skillet just to heat through, then sprinkle with parsley.