Ingredients

- 6 veal scaloppini

- half a cup of water

- half a cup of marsala wine

- 1 teaspoon potato starch

- 1 tblspoon of balsamic vinegar

- 3-4 tblspoons of flour

- pinch of salt

- olive oil

Melt a teaspoon of potato starch in the water. Misure half cup of marsala wine.

In a plate bread the scaloppini with the flour.

In a pan warm up some olive oil. Cook both sides the scaloppini.

Set aside. In the same pan add the marsala wine and the water with the potato starch and bring to boil.

Ad one tblspoon of balsamic vinegar. Wait a bit until the sauce starts to get dense, then add the scaloppini.

Add salt to taste. Shake the pan to let the sauce becomes a cream around the meat. Serve warm.