Ingredients

1/2 cup all-purpose flour
1-1/4 teaspoons salt
3/4 teaspoon black pepper
1 pound thin veal scallopini (less than 1/4-inch thick)
3 tablespoons olive or vegetable oil
4 tablespoons (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 fresh flat-leaf parsley

Method

  1. Stir together flour, 1 teaspoon salt, and 1/2 teaspoon pepper, then pat veal dry and dredge in flour, knocking off excess. Arrange, as coated, in one layer on a sheet of wax paper.
  2. Heat a 12-inch heavy skillet (not nonstick) over high heat until hot, then add oil and heat until it shimmers.
  3. Cook veal in 2 batches, turning once, until browned and cooked through, 2 to 2-1/2 minutes per batch. Transfer to a plate.
  4. Discard oil from skillet, then add butter and cook over medium heat, shaking skillet frequently, until browned and fragrant, 1 to 2 minutes.
  5. Stir in vinegar, capers, and remaining 1/4 teaspoon each of salt and pepper.
  6. Return veal to skillet just to heat through, then sprinkle with parsley, and serve.

Makes 4 servings.

Source: Gourmet Italian

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