Balsamic-Glazed Veal Cutlets | RICARDO

Ingredients

• 4 veal cutlets
• All-purpose flour, for dredging
• 2 tablespoons (30 ml) olive oil
• 2 tablespoons (30 ml) butter
• 2 shallots, finely chopped
• 2 tablespoons (30 ml) balsamic vinegar
• 1 teaspoon (5 ml) Dijon mustard
• 1 tablespoon (15 ml) tomato paste
• 1/2 cup (125 ml) chicken broth
• Salt and pepper