Scaloppine with Balsamic Vinegar

Inspired by a dinner Giulia prepared while visiting her hometown near Modena, this classic scaloppine all'aceto balsamico lets just a handful of quality ingredients shine. Tender slices of meat are finished with rich Bionaturae Balsamic Vinegar for a glossy, flavorful sauce that's elegant enough for guests, yet simple enough for any night of the week.

Instruction

1. Salt the sliced meat with a few pinches of salt, then lightly dust them with einkorn flour. If needed, pound the meat out to a thin, even thickness.
2. Heat the olive oil in a large pan and the pan fry the meat until almost cooked through, flipping halfway (this should only take a few minutes per side, but adjust the time depending on the thickness of the meat you are using).
3.  While the meat cooks, quickly mix the balsamic vinegar and water in a bowl.
4. Once the meat is almost done cooking, lower the heat slightly to avoid splashing and pour the diluted balsamic mixture over all pieces. Let it reduce, turning the meat once halfway through, until the sauce has thickened, and the meat is coated and glossy. Serve your scaloppine warm.