Escalopes of Pork Laced with Balsamic Vinegar

Serves 4

Balsamic vinegar is able to arouse and exalt hot or cold dishes. In this easy-to-prepare recipe, a few drops of vinegar added at the end of cooking enhances the aroma and quality of pork cutlets.

• 4 (4-6 ounces) boneless pork fillets, ½ inch thick
• ½ cup flour
• 2 tbsp. butter
• 2 tbsp. olive oil (cooking grade)
• Salt to taste
• 4 tsp. of Cavalli Condiment Balsamic or Riserva Nando Balsamic of Reggio Emilia

1. Place flour in shallow dish and lightly coat the pork fillets with flour.
2. In large fry pan, heat olive oil and butter over medium heat. Add the pork escalopes and cook for a total of about 15 minutes, turning meat once. Season with a little salt and turn off heat.
3. Drizzle the balsamic vinegar over meat, cover and wait for a few minutes before serving.

Adapted from: Web site recipes by Ferdinando Cavalli SRL