Monday, March 19, 2012


Day of poultry and then Scaloppine with Balsamic Vinegar. A simple, delicious and unexpected flavor!

  • 8 slices of turkey breast
  • 60g butter
  • 2 tablespoons of flour
  • 4 tablespoons balsamic vinegar
  • A few drops of Traditional Balsamic Vinegar
  • Salt and pepper

Lightly flour the turkey breast. Gently melt the butter in a pan, add the turkey and lightly brown on both sides. Season with salt and pepper. Add the balsamic vinegar and finish cooking them.

Serve with a few drops of Traditional Balsamic Vinegar. Tips: Instead of balsamic vinegar you can use lemon or Marsala wine. You can use turkey instead of beef or chicken. Oops, we’ve been using  Balsamic for so long and this time  we tried to purchase online and it worked well with Parmashop
They  sent us Vinegar  from Acetaia Paltrinieri  

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