Veal Scallopini with Brown Butter and Capers

Revisado por pares por Editores de recetas del Reino UnidoEscrito por Editores de recetas del Reino UnidoPublicado originalmente 29 Ene 2026

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This classic veal scallopini with brown butter and capers is a sophisticated yet deceptively simple dish that brings an elegant touch to your dinner table. The tender veal is lightly floured and pan-fried until golden, then finished in a rich, nutty beurre noisette. The sharp acidity of the red wine vinegar and the briny punch of the capers provide a beautiful contrast to the buttery sauce, creating a balanced and savoury flavour profile that feels truly indulgent.

Perfect for an effortless midweek treat or an impressive weekend supper, this quick-cooking meal pairs wonderfully with steamed greens or buttery mashed potatoes. While the veal provides a delicate base, the fresh flat-leaf parsley adds a vibrant finish to the plate. This recipe is an excellent choice for those looking for a high-protein, refined dish that can be prepared from start to finish in less than twenty minutes.

Ingredients for Veal Scallopini with Brown Butter and Capers

3 tablespoons olive or vegetable oil
120ml de harina
450g 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 cucharadas de perejil de hoja plana picado

How to make Veal Scallopini with Brown Butter and Capers

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 teaspoons 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 teaspoons each of salt and pepper. Return veal to skillet just to heat through, then sprinkle with parsley.

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Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.