Modenaceti veal scaloppine
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | ounces | Butter |
| 4 | ounces | Olive oil |
| 1 | pounds | Veal cutlets (6-8 small ones) |
| Flour | ||
| 1 | tablespoon | Balsamic vinegar |
| 1 | cup | Chicken broth |
Directions
Melt butter and oil together in a frying pan. Dredge cutlets lightly in flour. Fry over medium-high heat until lightly browned. Slowly add vinegar, then chicken broth. Allow to simmer 10-15 minutes or until gravy is thickened and veal is fully cooked. You can use chicken breast or pork cutlets for this if you pound them enough.
Recipe from Michael Loo. Converted to Meal-Master format by Arthur Cloninger.