Beef Dishes

Veal Scallopini with Brown Butter and Capers

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  • 3 Tbsp extra-virgin olive oil
  • 1/2 cup all purpose flour
  • 1 lb thin veal scallopini (less than 1/4-inch thick)
  • 1/2 stick unsalted butter, cut into pieces
  • 1 1/2 Tbsp red wine vinegar
  • 1 1/2 Tbsp drained small capers
  • 2 Tbsp chopped flat leaf parsley


  1. Heat a 12” heavy skillet (not nonstick) over high heat until hot, then add oil and heat until it shimmers.
  2. Meanwhile, stir together flour, 1 tsp salt, and ½ tsp 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 ½ 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, 1-2 minutes. Stir in vinegar, capers, and ¼ tsp each of salt and pepper. Return veal to skillet just to heat through, then sprinkle with parsley.


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