CAVEDONI BALSAMIC

Veal fillets
flour
olive oil
butter
salt
3 T. Cavedoni Traditional Balsamic Vinegar of Modena
3/4 c. lean beef broth or red wine

Four servings.

Lightly coat fillets with flour and place into heated pan with olive oil and butter in equal amounts. It is important that the veal slices are dusted with flour just a few seconds before cooking them. Brown the meat on both sides and then salt. Add Cavedoni Traditional Balsamic Vinegar of Modena and cook until it has partially evaporated. Proceed with cooking by slowly pouring in broth or wine.

When the meat is ready, serve hot with mashed potatoes and steamed green beans.

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