Veal Scallopini with Brown Butter and Capers

I am home again from a most amazing food holiday in the Okanagan in British Columbia. I attended two conferences back to back and ate like a queen for an entire week. I must say that coming home is a step down. You will read more about these events in my upcoming posts. I am still unpacking and sorting all the notes I took.



Whilst passing through Calgary I did have an opportunity to do some shopping. I was delighted to find veal at the Midtown Co-op. This is my favourite grocery in the city. Tonight I cooked veal scallopini aside rapini. Neither of these foods are available in my little town in Saskatchewan. Such a treat. You must try this recipe for a special meal. It is so simple with flavourful results.



Veal Scallopini with Brown Butter and Capers   from Epicurious.com

• 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

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.