Tender veal is breaded and quickly browned and then finished off with a brown butter and caper sauce.
- 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