Veal Escalope with Balsamic Vinegar
Sautéed veal scallops served with a drizzle of dry white wine and 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
- Pound veal into thin fillets between two sheets of wax paper with a mallet or bottle.
- Lightly flour veal and season with salt and pepper.
- In a skillet heat olive oil and brown veal. Add butter; when meat is coated, drizzle on wine.
- Just before serving, add balsamic vinegar.
Makes 6 servings.