Veal Scallopini with Lemon Butter Sauce

Season veal with salt and pepper; then dredge in flour. Shake off excess flour. Heat ½ cup olive oil in large frying pan over medium-high heat. Lower heat to medium and cook veal for 60 seconds per side, until browned and just cooked through. Put veal onto warm plate and tightly cover.

Drain off excess oil and add 2 tablespoons of butter to pan. Sautee shallot for 1 minute and add ⅓ cup of balsamic vinegar and ⅓ cup of white wine. Cook for 30 seconds and add 2 cups of chicken broth and juice of 1 large lemon. Cook mixture, stirring occasionally over medium heat, and reduce sauce for 5-10 minutes.

Mash 2 tablespoons of butter with 4 tablespoons of flour in small bowl. Rapidly whisk butter/flour mixture into pan sauce to achieve consistency to coat back of spoon. Taste and adjust. If too salty, add watered-down chicken broth (half broth, half water) to taste. Pour hot sauce onto sautéed veal and sprinkle with chopped Italian parsley.

Serve with Italian or French bread. Serves 4-6.