Veal Scallopini With Brown Butter And Capers

• 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

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.

olive, allpurpose, veal scallopini, unsalted butter, redwine vinegar, capers, flatleaf

Taken from www.epicurious.com/recipes/food/views/veal-scallopini-with-brown-butter-and-capers-350226 (may not work)