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Modenaceti Veal Scaloppine

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      Title: MODENACETI VEAL SCALOPPINE
 Categories: Italian, Veal, Loo
      Yield: 4 Servings
 
      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
 
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