Veal escalope with Gino Toschi Balsamic Vinegar from Modena

Ingredients 8 thin slices of veal 50g flour 50g butter Half a glass of white wine Balsamic Vinegar of Modena "Gold Line" Parsley to garnish Salt and pepper to taste To prepare Veal Escalope with Gino Toschi balsamic vinegar from Modena Melt the butter in a frying pan, flour the slices of veal and brown them in the pan, adding salt and pepper to taste. Add the wine and two spoonfuls of Balsamic Vinegar from Modena. Cover and cook for 3-4 minutes. When cooked, add a drop of Balsamic Vinegar from Modena to each slice and garnish with a sprig of parsley.