• 4servings
  • 10minutes

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B9, C, D
MineralsPotassium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 3 tablespoons olive or vegetable oil

  2. 1/2 cup all-purpose flour

  3. 1 pound thin veal scallopini (less than 1/4 inch thick)

  4. 1/2 stick unsalted butter, cut into pieces

  5. 1 1/2 tablespoons red-wine vinegar

  6. 1 1/2 tablespoons drained small capers

  7. 2 tablespoons chopped flat-leaf parsley

Instructions Jump to Ingredients ↑

  1. Heat a 12-inch heavy skillet (not nonstick) over high heat until hot, then add oil and heat until it shimmers.

  2. Meanwhile, stir together flour, 1 teaspoon salt, and 1/2 teaspoon pepper, then pat veal dry and dredge in flour, knocking off excess.

  3. 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.

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


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