Heat a 12” heavy skillet (not nonstick) over high heat until hot, then add oil and heat until it shimmers.
Meanwhile, stir together flour, 1 tsp salt, and ½ tsp pepper, then pat veal dry and dredge in flour, knocking off excess.
Cook veal in 2 batches, turning once, until browned and just cooked through, 2 to 2 ½ minutes per batch. Transfer to a plate.
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.
Ingredients
Directions
Heat a 12” heavy skillet (not nonstick) over high heat until hot, then add oil and heat until it shimmers.
Meanwhile, stir together flour, 1 tsp salt, and ½ tsp pepper, then pat veal dry and dredge in flour, knocking off excess.
Cook veal in 2 batches, turning once, until browned and just cooked through, 2 to 2 ½ minutes per batch. Transfer to a plate.
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.