from Il Melograno, Italy

• 6 thin slices of veal, beaten flat
• flour
• salt & pepper
• 2 tablespoons olive oil
• 1 ounce butter
• 3 1/2 ounces dry white wine
• 6 teaspoons balsamic vinegar

Lightly flour and season the slices of veal. Brown in the heated oilive oil. Add the butter and when it has melted and coated the meat, dribble on the wine.

Just before serving add the balsamic vinegar. Be sure to use a good quality vinegar.