Seasoned and floured veal scallops are sauteed, coated with butter, and drizzled with dry white wine and balsamic vinegar.

Veal Escalope with Balsamic Vinegar

6 slices veal
1 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons olive oil
2 tablespoons butter
1/2 cup dry white wine
2 tablespoons balsamic vinegar

1. Pound veal into thin fillets between two sheets of wax paper with a mallet or bottle.
2. Lightly flour veal and season with salt and pepper.
3. In a skillet heat olive oil and brown veal. Add butter; when meat is coated, drizzle on wine.
4. Just before serving, add balsamic vinegar.

Makes 6 servings.