Veal Scallopini with Brown Butter and Capers with Roasted Asparagus

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

Veal Scallopini with Brown Butter and Capers

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Total Time: 20 minutes
Servings: 4


  • tablespoons  olive or vegetable oil
  • 1/2 cup  all-purpose flour
  • 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
  • tablespoons  chopped flat-leaf parsley


  • 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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