Veal Balsamico
Veal scallopine and pancetta in a balsamic vinegar sauce
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
Serve alone or with pasta,potatoes,rice,quinoa or salad
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