Veal with Balsamic Vinegar and Sultanas
Balsamic vinegar is a red wine vinegar from Modena in northern Italy. Its distinctive sweet and sour taste is achieved after it has been left to mature in wooden cases for between 3 and 12 years, or preferably even longer for a richer taste. If it is unavailable, sherry vinegar makes a perfectly good substitute. This dish should be served with a colourful selection of fresh vegetables, such as carrots and mangetout.
- 4 large veal cutlets or escalopes
- 1 glass red wine
- 3 oz sultanas
- 1 oz butter
- 1 tablespoon virgin olive oil
- 1 teaspoon sugar
- Pinch of cinnamon
- 2 tablespoons balsamic or sherry vinegar
- Salt and freshly ground black pepper
- 2 oz pine nuts
- Pour the red wine into a small saucepan and bring to the boil. Remove from the heat, add the sultanas, and leave them to soak for at least 20 minutes.
- Meanwhile, heat the butter and oil in a frying pan, add the veal and saute for 5 minutes until brown on both sides.
- Remove the veal from the pan and place it in an oven on a low setting to keep it warm.
- To make the sauce, add the soaked sultanas and wine to the pan, along with the sugar, cinnamon and vinegar. Boil the mixture for 2 minutes, until the liquid is slightly reduced, stirring continuously.
- Remove the veal from the oven and place it on a serving dish, season to taste and pour over the sauce. Sprinkle with pine nuts and serve immediately.
Calories: 478 kcal
Carbohydrates: 21 g
Protein: 38 g
Saturated Fat: 7 g
Trans Fat: 1 g
Cholesterol: 148 mg
Sodium: 163 mg
Potassium: 920 mg
Fiber: 1 g
Sugar: 14 g
Vitamin A: 182 IU
Vitamin C: 1 mg
Calcium: 28 mg
Iron: 3 mg