Stir flour and pinch of cayenne pepper in shallow pie dish. Lightly coat veal with flour mixture, shaking off excess. Heat olive oil in large nonstick skillet over medium-high heat. Add veal in batches and cook just until outside is no longer pink, about 1 minute per side. Transfer veal to platter.

Add minced garlic to skillet and saute 1 minute. Return veal to skillet. Pour vinegar over (mixture will steam). Pour beef broth over. Boil until sauce is reduced by half and veal is tender, about 6 minutes. Transfer veal to platter. Tent with aluminum foil to keep warm. Add chopped parsley to skillet. Cook until sauce is thick, about 5 minutes. Season to taste with salt. Pour sauce over veal and serve.

Per serving: 1038 Calories (kcal); 71g Total Fat; (62% calories from fat); 89g Protein; 8g Carbohydrate; 372mg Cholesterol; 375mg Sodium Food Exchanges: 0 Grain(Starch); 12 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 8 Fat; 0 Other Carbohydrates