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Veal with Balsamic Vinegar and Sultanas

Balsamic vinegar is a red wine vinegar from Modena in northern Italy. Its distinctive sweet and sour taste is achieved after it has been left to mature in wooden cases for between 3 and 12 years, or preferably even longer for a richer taste. If it is unavailable, sherry vinegar makes a perfectly good substitute. This dish should be served with a colourful selection of fresh vegetables, such as carrots and mangetout.
Preparation time : 10 minutes.
soaking time : 20 minutes,
Cooking time : 15 minutes,
Calories per serving :380,

ingredients

serves 4
4 large veal cutlets or escalopes
1 glass red wine
3 oz (75 g) sultanas
1 oz (25 g) butter
1 tablespoon virgin olive oil
1 teaspoon sugar
Pinch of cinnamon
2 tablespoons balsamic or sherry vinegar
Salt and freshly ground black pepper
2 oz (50 g) pine nuts

method

1. Pour the red wine into a small saucepan and bring to the boil. Remove from the heat, add the sultanas, and leave them to soak for at least 20 minutes.

2. Meanwhile, heat the butter and oil in a frying pan, add the veal and saute for 5 minutes until brown on both sides.

3. Remove the veal from the pan and place it in an oven on a low setting to keep it warm.

4. To make the sauce, add the soaked sultanas and wine to the pan, along with the sugar, cinnamon and vinegar. Boil the mixture for 2 minutes, until the liquid is slightly reduced, stirring continuously.

5. Remove the veal from the oven and place it on a serving dish, season to taste and pour over the sauce. Sprinkle with pine nuts and serve immediately.

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