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Veal Escalope with Balsamic Vinegar recipe

Seasoned and floured veal scallops aresauteed, coated with butter, and drizzled with dry white wineand balsamic vinegar.

Recipe: Veal Escalope withBalsamic 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 twosheets of wax paper with a mallet or bottle.
  • Lightly flour veal and season with saltand pepper.
  • In a skillet heat olive oil and brownveal. Add butter; when meat is coated, drizzle on wine.
  • Just before serving, add balsamic vinegar.

    Makes 6 servings.

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