Veal Scallopini With Brown Butter And Capers Recipe 455 Food

VEAL SCALLOPINI WITH BROWN BUTTER AND CAPERS RECIPE - (4.5/5)

Veal Scallopini with Brown Butter and Capers Recipe - (4.5/5) image

Provided by drwilliamg

Number Of Ingredients 7

Ingredients

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

Steps:

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 and just cooked through, 2 to 2 1/2 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 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.

VEAL SCALLOPINI WITH BROWN BUTTER AND CAPERS

Veal Scallopini with Brown Butter and Capers image

Provided by Shelley Wiseman

Categories Quick & Easy Dinner Meat Veal Pan-Fry Capers Gourmet Sugar Conscious Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 7

Ingredients

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

Steps:

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 and just cooked through, 2 to 2 1/2 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 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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