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Serves 6

What you need:

  • 1 1/3 Pound of D&D’s Veal Cutlets (chicken, pork or beef cutlets can be substituted)
  • 1/2 Cup Flour (seasoned with salt and pepper)
  • 2-4 Tablespoons of Olive Oil
  • 2 Tablespoons of Italian Parsley (chopped)
  • 1 Small Shallot (chopped finely)
  • 1 Tablespoon of Olive Oil
  • 1 Cup of Marsala Wine or Balsamic Vinegar
  • 4 Dried Figs (sliced thinly–fresh figs can be substituted)

What to do:

  1. In a small sauté pan sauté shallots, olive oil and figs until shallots are pale.
  2. Add balsamic vinegar and let reduce by at least half or until thick.
  3. Flour the veal and set aside.
  4. Quickly saute the veal starting with a tablespoon of olive oil in the pan (do not crowd the pan).
  5. Place cooked veal on a warm platter.
  6. Arrange the cooked veal on your platter, drizzle the balsamic sauce over it and garnish with chopped Italian Parsley.
  7. Serve with an escarole, pear and gorgonzola salad and your favorite bottle of wine.  Enjoy!

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