veal-scallopini-with-brown-butter-and-capers-350226.json

{
    "directions": [
        "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."
    ],
    "ingredients": [
        "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"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Quick & Easy",
        "Dinner",
        "Meat",
        "Veal",
        "Pan-Fry",
        "Capers",
        "Gourmet",
        "Sugar Conscious",
        "Peanut Free",
        "Tree Nut Free",
        "Soy Free",
        "No Sugar Added"
    ],
    "title": "Veal Scallopini with Brown Butter and Capers",
    "url": "http://www.epicurious.com/recipes/food/views/veal-scallopini-with-brown-butter-and-capers-350226"
}