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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: Modenaceti label
Servings: 4
4 ounces butter
4 ounces olive oil
1 pound veal cutlets
flour
1 tablespoon balsamic vinegar
1 cup chicken broth
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 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. Serve with rice