Modenaceti Veal Scaloppine

Title:
Modenaceti Veal Scaloppine

Yield:
4 Servings

Categories:
Italian,
Veal




Ingredients:





     4 oz Butter


     4 oz Olive oil


     1 lb Veal cutlets


          Flour


     1 tb Balsamic vinegar


     1 c  Chicken broth






 Melt butter and oil together in a frying pan. Dredge cutlets lightly


 in flour. Fry over medium-high heat until lightly browned. Slowly add


 vinegar, then chicken broth. Allow to simmer 10-15 min or until gravy


 is thickened and veal is fully cooked. You can use chicken breast or


 pork cutlets for this, if you pound them enough.


 


 Serve with rice.


 


 From the Modenaceti label.


 


 From:    Michael Loo


 


 Recipes posted to FIDO COOKING echo by Mike Loo, an excellent cook, between


 Dec 1, 1944 and Jul 31, 1995. Many are authentic Chinese recipes.


 


 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mikeloo.zip