Veal Scaloppine With Balsamic Vinegar

• 1/2 cup flour
• salt
• pepper
• 1 lb veal scallopini, pounded very thin
• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1/4 cup dry white wine
• 2 tablespoons balsamic vinegar
• 1 tablespoon finely chopped Italian parsley

1. Season flour with salt& pepper.
2. Dredge veal in flour to lightly coat.
3. Heat 1 tbsp of the butter with the oil in a skillet over medium-high heat.
4. Add scallopini& cook for 30 to 45 seconds.
5. Flip& cook for another 30 seconds or just until golden.
6. Remove to a plate& season to taste.
7. Add remaining 1 tbsp of butter& wine to pan; reduce to a glaze.
8. Remove from heat& add 1 tbsp of the balsamic vinegar; drizzle over veal.
9. Sprinkle the remaining balsamic over the veal& dust with parsley.

flour, salt, pepper, veal scallopini, unsalted butter, olive oil, white wine, balsamic vinegar, italian parsley

Taken from www.food.com/recipe/veal-scaloppine-with-balsamic-vinegar-88606 (may not work)