Scaloppine with balsamic vinegar (2)
Instructions
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.
Ingredients and dosing for 4 persons
- Walnut 1 of margarine
- A few tablespoons of flour
- A few tablespoons of balsamic vinegar
- Olive oil
- Pork escalopes
- Salt