Veal Scallopini with Brown Butter and Capers

Ingredients

• 3 tablespoons olive or vegetable oil
• ½ cup all-purpose flour
• 1 pound thin veal scallopini (less than 1/4 inch thick)
• ½ stick unsalted butter
• 1 ½ tablespoons red-wine vinegar
• 1 ½ tablespoons drained small capers
• 2 tablespoons fresh 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 teaspoon salt, and 1/2 teaspoon pepper, then pat veal dry and dredge in flour, knocking off excess. Cook veal in 2 batches, turning once, until browned ...

View full recipe at Epicurious