About This Item

INGREDIENTS: Wine Vinegar, Concentrated Grape Must, Caramel Colour.

PRODUCT DETAILS: 6% acidity. Escaloppes (cutlets) with balsamic vinegar of Modena. Flatten veal cutles until they are fairly thin. Heat equal amounts of margarine and oil in a frying pan. As soon as the oil begins to sizzle add the lightly floured cutlets. Brown on both sides and add salt to taste. Add a tablespoon of bartenura balsamic vinegar of Modena and allow it to partially evaporate. Slowly add a ½ cup of broth (be certain the broth isn't greasy). Allow much of the liquid to become absorbed by the meat. Serve hot with mashed potatoes. Protected geographical indication. Certified by control body authorized by Ministero delle politiche agricole e alimentari. Product of Italy.

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