6 slices veal
1 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons olive oil
2 tablespoons butter
1/2 cup dry white wine
2 tablespoons balsamic vinegar
Pound veal into thin fillets between two sheets of wax paper with a mallet or bottle.
Lightly flour veal and season with salt and pepper.
In a skillet heat olive oil and brown veal. Add butter; when meat is coated, dribble on wine.
Just before serving, add balsamic vinegar.
Makes 6 servings.