Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      ounces        butter
   4      ounces        olive oil
   1      pound         veal cutlets
                        flour
   1      tablespoon    balsamic vinegar
   1      cup           chicken broth

Preparation:

Melt butter and oil together in a frying pan. Dredge cutlets lightly in flour. Fry over medium-high heat until lightly browned. Slowly add vinegar, then chicken broth. Allow to simmer 10-15 min or until gravy is thickened and veal is fully cooked. You can use chicken breast or pork cutlets for this, if you pound them enough. Serve with rice. From the Modenaceti label.