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
  • 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 tsp salt, and 1/2 tsp 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 tsp each of salt and pepper. Return veal to skillet just to heat through, then sprinkle with parsley.
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