Veal or Pork Filet with Balsamic Vinegar
Lightly coat the veal filets with flour and place them into a heated pan with olive oil and butter in equal quantity. It is important that the veal filets are dusted with flour just a few seconds before cooking them. Brown the meat on both sides and sprinkle with salt; add three spoonfuls of Cavedoni Traditional Balsamic Vinegar of Modena and cook until the balsamic vinegar has partially evaporated. Proceed with cooking by slowly pouring in a small cupful of lean broth or red wine. When the meat is ready, serve it hot with mashed potatoes and green beans. You can replace the veal filets with thin slices of pork; in this case flatten them slightly.