Modenaceti Veal Scaloppine

4 oz Butter
4 oz Olive oil
1 lb Veal cutlets (6-8 small ones)
Flour
1 tb Balsamic vinegar
1 c Chicken broth

Melt butter and oil together in a frying pan. Dredge cutlets lightly in flour. Fry over medium-high heat until lightly browned. Slowly add vinegar, then chicken broth. Allow to simmer 10-15 minutes or until gravy is thickened and veal is fully cooked. You can use chicken breast or pork cutlets for this if you pound them enough.

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