Active Time

　　10 min

　　Total Time

　　10 min

　　Quick-cooking scallopini are perfect for breathing new life into busy weeknights. And the brown butter doesn't hurt either.

　　

Ingredients

Makes 4 servings

　　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

　　

Step 1

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

　　

Step 2

Meanwhile, stir together flour, 1 teaspoon salt, and 1/2 teaspoon pepper, then pat veal dry and dredge in flour, knocking off excess.

　　

Step 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.

　　

Step 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.