Veal Scallopini with Brown Butter and Capers

Veal Scallopini with Brown Butter and Capers
Photo by Romulo Yanes


  • 2 tablespoons fresh flat-leaf parsley
  • 3 tablespoons olive or vegetable oil
  • 1 ½ tablespoons drained small capers
  • 1 pound thin veal scallopini (less than 1/4 inch thick)
  • ½ stick unsalted butter
  • 1 ½ tablespoons red-wine vinegar
  • ½ cup all-purpose flour

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


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