4.4/5
(14 Votes)
Ingredients
- 1 tablespoon olive oil
- 1/4 cup dry white wine
- 1 lb veal scallopini, pounded very thin
- 2 tablespoons unsalted butter
- 2 tablespoons balsamic vinegar
- 1 tablespoon finely chopped Italian parsley
- 1/2 cup flour
- salt & pepper
Preparation
Step 1
Season flour with salt & pepper. Dredge veal in flour to lightly coat.
Heat 1 tbsp of the butter with the oil in a skillet over medium-high heat. Add scallopini & cook for 30 to 45 seconds. Flip& cook for another 30 seconds or just until golden.
Remove to a plate & season to taste. Add remaining 1 tbsp of butter and wine to pan; reduce to a glaze. Remove from heat& add 1 tbsp of the balsamic vinegar; drizzle over veal.
Sprinkle the remaining balsamic over the veal & dust with parsley.
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