Escalopes with Balsamic Vinegar

Escalopes with Balsamic Vinegar

Today we suggest you the escalopes with Balsamic Vinegar, a new recipe that consists of few ingredients, but it is at the same time delicious and tempting. It also requires short time to cook, so it’s perfect if you don’t have a lot of time but you still want to prepare something satisfying. We are talking about the escalopes with Balsamic Vinegar. If you want to know more, keep on reading!

Ingredients for 4 people:

8 slices pig or veal filoni
q.s. of flour
50 of gr Butter
a few drops of Balsamic Vinegar

Preparation:

Flour the slices of meat, put them in a pan where you have previously dissolved the butter.

Cook them from both sides, salt them and then sprinkle them with Balsamic Vinegar, let them evaporate and then remove them from the heat and serve.

Tips:

The escalopes with Balsamic Vinegar has its origin in Modena. In this city and in the neighbouring places almost all the families produce traditional balsamic vinegar, it consists of a heritage that is handed down from parents to children from remote eras.

A note:

If you use Balsamic Vinegar of Modena follow the dose in the recipe; if you use instead the vinegar sold in supermarkets, the dose increases to one tablespoon.

Editor’s Notes:

For the escalopes with balsamic Vinegar the possible switching of the two kinds of vinegars is not possible with the step of the evaporation, in fact the Traditional Balsamic Vinegar cannot be evaporated. Only the commercial vinegar can be heated.

L-Originale Balsamic Vinegar of Modena: www.l-originale.com