Veal Scallopini with Brown Butter and Capers
Tender veal cutlets dredged in seasoned flour and pan-fried until golden, finished with a rich brown butter sauce with tangy capers and fresh parsley. This classic Italian-inspired dish is both elegant and quick to prepare.
Ingredients
- •3 tablespoons olive or vegetable oil
- •½ cup all-purpose flour
- •1 pound thin veal scallopini
- •½ stick unsalted butter
- •1½ tablespoons red-wine vinegar
- •1½ tablespoons capers
- •2 tablespoons flat-leaf parsley
Cooking Instructions
- 1.
Heat a 12-inch heavy skillet (not nonstick) over high heat until hot, then add oil and heat until it shimmers.
3 min
- 2.
Meanwhile, stir together flour, 1 teaspoon salt, and 1/2 teaspoon pepper, then pat veal dry and dredge in flour, knocking off excess.
5 min
- 3.
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.
5 min
- 4.
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.
4 min
