Do you like to spend less time cooking? How about less than 10 minutes?! Veal scaloppine are delicious, and cook very quickly. There are many variations, like with marsala, or piccata, or saltimbocca. In this case the sauce is made with aged balsamic vinegar. As with all simple Italian recipes, the quality of the ingredients is key. With good veal and real aceto balsamico tradizionale (aged for at least 12 years), this is a treat. The aged balsamic adds great depth of flavor and the sauce will be only pleasantly acidic.
Ingredients
For 2 servings
2 veal scaloppine, about 150 grams (5 oz) each, cut from the top round
2 Tbsp aged balsamic vinegar
120 ml (1/2 cup) dry white wine
3 Tbsp clarified butter, or 2 Tbsp butter and 1 Tbsp olive oil
salt
Preparation
Ask your butcher to pound the scaloppine thin, or do it yourself by placing the meat between two sheets of plastic wrap and pounding with a meat hammer. The scaloppine should be about 5 mm (1/4 inch) thick.
Pat them dry with paper towels and season with salt on both sides.
Heat 2 Tbsp clarified butter (or 1 Tbsp olive oil and 1 Tbsp butter) in a frying pan over high heat. Add the scaloppine when the butter is very hot, and cook for about 1 minute.
Turn over and cook for another minute.
Turn off the heat, remove the veal and set aside on a plate. Deglaze the pan with the white wine.
Scrape with a wooden spatula to include all the browned bits into the sauce.
Add the balsamic vinegar.
Turn the heat back on and cook over medium heat until the sauce has reduced by half.
Add the juices released by the veal to the sauce.
When the sauce has been reduced, lower the heat and add the remaining tablespoon of butter, cut into small pieces. Stir to incorporate.
Add the veal back into the pan and reheat for 30 seconds per side, coating the veal with the sauce.
Arrange the veal on preheated plates, and spoon over the sauce.
Serve at once.
Flashback
Chicken quesadillas are quite easy to make and great if you like cheese. The only difficult part is the flipping.
Stefan's Gourmet Blog 
Io vivo nella zona di produzione dell’aceto balsamico e non ho mai fatto le scaloppine! Gravissimo:
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Con le scaloppine non si sbaglia mai, ma l’aceto balsamico è una grande novità per me. Vedo che il sugo lo fai alla francese, senza farina ma con l’aggiunta del burro alla fine, niente male!
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Looks great Stefan! I know you don’t mind long cook times since you really enjoy the whole process, but for some of us, especially when we’re hungry, cooking is a lot more fun (and feels a lot less like work) when it’s short!
By the way, I don’t mean to sound pedantic, but 5mm is just under 1/5 inch (you wrote 1/4), which *is* a noticeable difference, and at least for me, I think I tend to underapproximate 1/5 inch and overapproximate 1/4 inch, leading to an even larger distance between the two. To me, I visualize 1/5 inch as very thin, whereas 1/4 inch feels more like 2/3 of a cm. Not sure if other Americans process 1/5 and 1/4 inch as differently from each other as I do, but I think it’s worth changing the measurement in your recipe!
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So simple, yet it looks fantastic. I must get my hands on some good veal and experiment a bit.
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This looks fabulous! I was wondering though about the ingredient list. The first says “2 veal scaloppine, about 150 grams (5 oz) each, cut from” and then nothing. Cut from what? Otherwise, I guess a nice flat cut of lamb would work? Keep up the good work!
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Oops, fixed that. Interesting suggestion to make this with lamb. Would have to be lamb loin for this to work, I believe. As a matter of fact, I have some nice lamb loin in my fridge so I may give it a try!
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