VEAL SCALLOPINI WITH BROWN BUTTER AND CAPERS

SERVES 4

• ACTIVE TIME:10 MIN
• START TO FINISH:10 MIN

• 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.