Modenaceti Veal Scaloppine
Yield
servingsPrep
10 minCook
20 minReady
30 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | ounces |
butter
|
|
| 4 | ounces |
olive oil
|
|
| 1 | pound |
veal cutlets
|
|
| 1 | x |
all-purpose flour
|
*
|
| 1 | tablespoon |
balsamic vinegar
|
|
| 1 | cup |
chicken broth
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 115.6 | ml/g |
butter
|
|
| 115.6 | ml/g |
olive oil
|
|
| 453.6 | g |
veal cutlets
|
|
| 1 | x |
all-purpose flour
|
*
|
| 15 | ml |
balsamic vinegar
|
|
| 237 | ml |
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 to 15 min 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.
Serve with rice.
