For easy veal scallopini, gather 1 pound veal, 1/2 cup all-purpose flour, 1 1/2 tablespoons red wine vinegar and 1/2 stick butter. Also prepare 2 tablespoons of flat-leaf parsley, 3 tablespoons vegetable oil and 1 1/2 tablespoons capers. Sauté the veal in a heavy skillet until golden brown.
Place each veal cutlet side-by-side on a clean surface, such as a cutting board. Cover them with a large piece of butcher paper or plastic wrap. Pound the cutlets with the flat side of a meat tenderizer or rolling pin. Place the flour in a bowl, season it with salt and pepper, and dredge each cutlet in the flour so that all are evenly covered. Heat the vegetable oil in the skillet until it shimmers.
Shake any excess flour from the veal, then sauté the cutlets in small batches of two if possible. Once the veal cooks through -- about 2 1/2 minutes per batch -- remove the cutlets to a waiting plate covered with clean paper towels to absorb excess oil.
Remove the remaining oil from the pan and add the butter. Once it melts and turns aromatic, introduce the vinegar and capers, along with added salt and pepper to taste. Once the sauce heats through, return the finished cutlets to the pan, turn off the heat and garnish with chopped parsley.