Veal Scaloppine With Balsamic Vinegar

1. Season flour with salt& pepper.

2. Dredge veal in flour to lightly coat.

3. Heat 1 tbsp of the butter with the oil in a skillet over medium-high heat.

4. Add scallopini& cook for 30 to 45 seconds.

5. Flip& cook for another 30 seconds or just until golden.

6. Remove to a plate& season to taste.

7. Add remaining 1 tbsp of butter& wine to pan; reduce to a glaze.

8. Remove from heat& add 1 tbsp of the balsamic vinegar; drizzle over veal.

9. Sprinkle the remaining balsamic over the veal& dust with parsley.

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Nutrient	Quantity
Total fats	31.2885 g
Protein	99.9605 g
Carbohydrates	76.6093 g
Energy	1011.1076 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.3416 g
Water	390.6246 g
Aspartic acid	0.9296 g
Calcium, Ca	677.6095 mg
Fiber, total dietary	4.686 g
Fatty acids, total saturated 22:0	0.0174 g
Niacin	8.8103 mg
Vitamin A, RAE	136.9003 g
Arginine	1.1999 g
Riboflavin	0.8496 mg
Tocopherol, beta	0.0148 mg
Fatty acids, total saturated 20:1	0.0621 g
Glutamic acid	2.0582 g
Sodium, Na	338.0974 mg
Fatty acids, total saturated 16:1 undifferentiated	0.2846 g
Total lipid (fat)	31.2885 g
Manganese, Mn	1.427 mg
Fructose	2.3616 g
Proline	0.4635 g
Fatty acids, total saturated 16:0	3.4923 g
Choline, total	299.2898 mg
Sugars, total	4.8788 g
Serine	0.5362 g
Fatty acids, total saturated 18:0	1.0486 g
Fatty acids, total saturated 20:4 undifferentiated	0.2357 g
Vitamin B-6	0.9331 mg
Selenium, Se	88.0892 g
Ash	7.5403 g
Fatty acids, total saturated 18:1 undifferentiated	15.6657 g
Pantothenic acid	0.8552 mg
Phenylalanine	0.5336 g
Copper, Cu	1.7297 mg
Betaine	0.0135 mg
Thiamin	1.0379 mg
Retinol	136.0003 g
Methionine	0.2902 g
Iron, Fe	7.6822 mg
Carbohydrate, by difference	76.6093 g
Phosphorus, P	1125.1019 mg
Folate, total	100.5602 g
Tocopherol, gamma	0.112 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	0.1043 g
Alanine	0.5416 g
Cholesterol	226.6672 mg
Valine	0.5734 g
Fatty acids, total saturated 18:2 undifferentiated	7.911 g
Glycine	0.5769 g
Glucose (dextrose)	2.4224 g
Fatty acids, total saturated 14:0	0.0514 g
Zinc, Zn	6.5829 mg
Isoleucine	0.4226 g
Fatty acids, total polyunsaturated	8.8024 g
Fatty acids, total polyunsaturated 17:1	0.0169 g
Leucine	0.7947 g
Vitamin A, IU	473.4344 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0544 g
Folate, DFE	100.5602 g
Tryptophan	0.1739 g
Phytosterols	29.835 mg
Fatty acids, total saturated 20:0	0.0559 g
Tyrosine	0.4719 g
Vitamin B-12	4.5333 g
Vitamin K (phylloquinone)	8.5803 g
Fatty acids, total saturated	4.7613 g
Histidine	0.2749 g
Fatty acids, total monounsaturated	16.0359 g
Threonine	0.3876 g
Folate, food	100.5602 g
Fatty acids, total polyunsaturated 17:0	0.003 g
Vitamin E (alpha-tocopherol)	4.2908 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.1496 g
Magnesium, Mg	150.9569 mg
Lysine	0.3348 g
Potassium, K	1262.884 mg
Cystine	0.1925 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0	0	0	0
White wine	0.25 cup	0	0	0
Butter	2 tablespoons	171	7.857	14.4
Olive oil	1 tablespoon	119.34	0	13.5
Balsamic vinegar	2 tablespoons	28.16	5.4496	0
Pepper	0	0	0	0
flour	0.5 cup	289.14	63.3027	1.1218
italian parsley	1 tablespoon	403.4676	0	2.2667
veal scallopini	1 lb	403.4676	0	2.2667