Ingredients

6 thinly sliced veal steaks
½ cup good, reduced chicken stock
½ cup dry white wine
¼ cup whipping cream
enough flour, salt and pepper to coat the meat
2 oz. unsalted butter
2 or 3 tbsp Venturi-Schulze balsamic vinegar
minced parsley for garnish

Method

Pound the steaks lightly and set aside. Over moderate heat, melt half of the butter in a heavy skillet large enough to accommodate all the steaks without overlapping. When the butter is foaming, quickly coat the steaks with the flour mixture, shaking off the excess, and place them in the pan. Cook 1 minute or so each side or until the steaks are nicely browned. Remove them from the pan and keep them warm. Raise the heat and add the wine and stock to deglaze the pan. Boil until the liquids have reduced to about half. Now, add the cream, stir and boil to reduce a bit. Turn the heat off, swirl in the rest of the butter until melted, then add the balsamic vinegar and stir. Divide the steaks on hot serving plates and stir into the sauce the juices left behind by the meat. Pour the sauce over the steaks and garnish with the parsley.

We usually accompany this dish with fried potato rounds, cream-butter-parmesan cheese spinach and lots of crusty bread for the sauce.