Veal Scallopini with Brown Butter and Capers

Ingredients for Veal Scallopini with Brown Butter and Capers

• 3 tablespoons olive or vegetable oil

• 120ml plain flour

• 450g 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

How to make Veal Scallopini with Brown Butter and Capers

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 teaspoons 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 teaspoons each of salt and pepper. Return veal to skillet just to heat through, then sprinkle with parsley.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.