Escalopes of Pork Laced with Balsamic Vinegar
This easy to prepare recipe only needs a few drops of Balsamic vinegar to take it from ordinary to extraordinary.
4 (4-6 ounce) boneless pork cutlets, 1/2 inch thick
1/2 cup flour
2 tablespoons butter
2 tablespoons extra virgin olive oil
Salt to taste
4 teaspoons of Cavalli Balsamic or Riserva Nando Balsamic of Reggio Emilia
Place flour in shallow dish and dredge cutlets in flour, shake off any excess.
In large saut pan, heat olive oil and butter over medium heat. Add the pork cutlets and cook for a total of about 15 minutes, turning meat once. Season with a little salt and turn off heat.
Drizzle the balsamic vinegar over meat, cover and wait for a few minutes then serve.