Veal Scaloppini with Balsamic Glaze
1 tablespoon unsalted butter
1 1/2 pound veal scaloppini from top round, thinly sliced and pounded
1 cup dry white wine
1/4 cup balsamic vinegar
Heat butter in a large, heavy skillet over medium heat.
When butter foams, add veal in a single layer, making sure not to crowd
the skillet. Cook for about 2 minutes, or until veal is lightly golden
on both sides. Transfer veal to a plate.
Add wine and balsamic vinegar to the skillet. Cook over high heat,
stirring quickly to dissolve any browned meat deposits attached to the
bottom of the skillet. Cook for 3 to 4 minutes or until sauce is reduced
in volume by half and return veal to the skillet. Reduce the heat to
medium and cook for 30 to 40 seconds, stirring to coat the veal with sauce.
Arrange equal portions of veal to six serving plates, spoon 1-1/2
tablespoons sauce over each and serve at once.
Makes: 6 servings
Nutritional Information Per Serving: Calories: 242 ; Protein: 28 g ;
Fat: 10 g ; Sodium: 112 mg; Cholesterol: 125 mg ; Dietary Fiber: 0 g ;
Carbohydrates: 0.5 g
Exchanges: 4 Medium-Lean Meat
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