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Veal Balsamico
Veal scallopine and pancetta in a balsamic vinegar sauce
5
from 1 vote
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Ingredients
6-8
Veal Scaollopine
1
tablespoon
chopped sage
or parsley
1
cup
of flour for dredging
3-4
tablespoons
of oil
more if needed
1 1/2
cups
of chicken stock
unsalted is best
2-3
tablespoons
of Balsamic Vinegar
2
oz
of pancetta
or prosciutto
Salt and Pepper to taste
Instructions
In a large hot fry/saute pan crisp pancetta, crumble and set aside
Chop sage and set aside with pancetta
Flatten and pound veal pieces with a mallet
Place flour in a dish and season with salt and pepper
Using same saute heat with more oil and cook 3 pieces of veal on both sides
Sear about 3-4 minutes each side then put aside
When all pieces are cooked add the stock, balsamic and sage to the pan
Bring to a boil on med heat
Return veal pieces to the pan and let simmer another 10 minutes
Swirl the pan from time to time to keep the meat coated and flavored by the sauce
Serve warm with extra sauce
Notes
Substitute Chicken but be sure to cook until the chicken has clear liquid when pierced
Serve alone or with pasta,potatoes,rice,quinoa or salad
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