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.
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
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.
Chicken quesadillas are quite easy to make and great if you like cheese. The only difficult part is the flipping.