2000s Recipes + Menus
Veal Scallopini with Brown Butter and Capers
Serves 4
- Active time:10 min
- Start to finish:10 min
October 2008
Quick-cooking scallopini are perfect for breathing new life into busy weeknights. And the brown butter doesn’t hurt either. View more of our favorite recipes from this issue.
- 3 tablespoons olive or vegetable oil
- 1/2 cup all-purpose flour
- 1 lb thin veal scallopini (less than 1/4 inch thick)
- 1/2 stick unsalted butter, cut into pieces
- 1 1/2 tablespoons red-wine vinegar
- 1 1/2 tablespoons drained small capers
- 2 tablespoons chopped flat-leaf parsley
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Heat a 12-inch heavy skillet (not nonstick) over high heat until hot, then add oil and heat until it shimmers.
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Meanwhile, stir together flour, 1 tsp salt, and 1/2 tsp pepper, then pat veal dry and dredge in flour, knocking off excess.
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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.
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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 tsp each of salt and pepper. Return veal to skillet just to heat through, then sprinkle with parsley.
- Keywords
- shelley wiseman,
- ten-minute mains,
- quick kitchen,
- veal,
- italian
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