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Balsamic Vinegar Escalope


scaloppine all'aceto balsamico






  • Melt the butter in a large pan over low heat
  • Meanwhile coat the pork slices in flour one by one
  • Put the pork slices in the pan and let it brown on both sides
  • Once browned add the old balsamic vinegar
  • Keep cooking it over low heat, turning the slices until the balsamic vinegar sauce becomes thicker




If you are worried that you will not be able to prepare the sauce, you can just mix old balsamic vinegar and flour in a glass and keep cooking it over low heat per maximum one minute


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