Balsamic-Glazed Veal Cutlets
Dredge the cutlets in flour. In a skillet, brown the cutlets in the oil and butter. Season with salt and pepper. Keep warm. In the same pan, soften the shallots in the remaining cooking fat, adding m
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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
- pepper
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