Veal cutlets with balsamic vinegar
Instructions
Flour the cutlets and cook in a pan where you did heat the butter.
Add salt and pepper and sprinkle with white wine; Let it evaporate.
Soak the meat with a tbsp of broth, cover and cook for 1/4 of an hour.
Remove from pan, pour a tablespoon of balsamic vinegar on baking, stir and nappate with the sauce the knots.
Serve.
Ingredients and dosing for 4 persons
- 4 veal cutlets
- 40 g of butter
- 1/2 cup of dry white wine
- 1 ladle of broth
- Flour
- Salt
- Pepper
- 1 tablespoon of balsamic vinegar