Veal Scallopini with Brown Butter and Capers

Directions

1. 1.

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

2. 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. 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. 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.