Scaloppine with balsamic vinegar

Scaloppine with balsamic vinegar 5 1 Stefano Moraschini

Instructions

Dosing and ingredients

Melt the margarine in a saucepan over low heat.

As soon as margarine is melted, add a little flour, mix to obtain a cream and at the end Add balsamic vinegar in order to produce a stringy sauce.

Remove from heat and set aside the sauce obtained.

Coat the cutlets in flour and FRY in olive oil; Add a few pinches of salt and then add the scallops so prepared with balsamic vinegar sauce.

Serve hot.

Calories calculation

Balsamic vinegar (6)
Flour (204)
Margarine (500)
Olive oil (700)
Salt (1)
Veal scaloppine (500)

Calories amount per person:

477

Ingredients and dosing for 4 persons

Walnut 1 of margarine
A few tablespoons of flour
A few tablespoons of balsamic vinegar
Olive oil
Veal scaloppine
Salt

License

This recipe is published under Creative Commons License • You can copy, print, reproduce it for purposes other than business and always quoting the author and the source • www.cooking-better.com

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