Scaloppine all'aceto balsamico

Ingredients

Serves 6

800 grams veal or beef scaloppini pounded to 1/4 inch thickness

1 glass Marsala wine

1 glass chicken broth

2 tbsp balsamic vinegar

parsley, chopped

extra virgin olive oil

salt

pepper

Directions

Dust scaloppini with flour. In a large frying pan, warm olive oil over medium heat. Brown meat for 2 minutes on both sides. Transfer to a platter. Pour off fat. Add Marsala and chicken broth. Boil over high heat for 2 minutes, scraping brown bits from bottom of pan, lower heat, add balsamic vinegar and return meat to pan. Cover and simmer over low heat for 8-10 minutes. Remove meat, keep warm on serving dish. Turn heat to high to reduce the sauce, whisking constantly for 1 minute until syrupy. Pour over meat, sprinkle with parsley and serve.

Rating: ★★★★☆

I thought the previous scaloppine we made was much better. However, this was still tasty.