- Four teaspoons Aceto Balsamico Tradizionale, the easiest to pour from an oil and vinegar cruet
- Two tablespoons extra virgin olive oil, best to drizzle with an olive oil cruet
- Two one oz scallops of veal
- All purpose flour
- One celery stalk
- One garlic clove
- Salt and pepper to taste
Dice the celery and mince the garlic. Using the flat side of a rolling pin, beat the veal until it is one half inch thick. Put the garlic on both sides of the meat. Dredge both sides of the meat veal in the flour and dust off the excess. Heat the olive oil in a large sauce pan over medium heat, and add the celery. Cook for three minutes and then remove. Cook the veal for one minute on each side and then remove the pan from the burner. Add the balsamic vinegar over each piece of veal. Salt and pepper to taste. Serve quickly after. Serves two.