Figs roses with ham
2 recipes
Escalope with balsamic vinegar of Modena
ingredients
servings
1
Balsamic vinegar
35 grams
Pork loin
100 grams
second courses from Italy - Emilia-Romagna
Escalope with balsamic vinegar of Modena
Escalope with balsamic vinegar of Modena
ready in
15 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
The scallop tradition
preparation
step 1
Take a piece of loin and cut out of the upper half centimeter slices after which flatten them with a meat mallet from the inside outwards.
step 2
Once beaten the scallops proceed with a light smattering then prepare a pan with a knob of butter and rubella our scallops spraying with a little 'stock.
step 3
Halfway through cooking, add the balsamic vinegar of Modena in this way we will bring it all to optimum cooking and meanwhile will be formed as a coating that will cover our escalope, as tradition dictates.
