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Escalopes with Traditional Balsamic Vinegar of Modena






Heat e.v.o. oil and butter in a pan. Cut the pork into slices of 5 or 6 mm. Flour the slices: it is crucial that the flour forms only a thin veil. Cook over medium fire, flip the slices until they are brown and finally add some salt. Now add "The Balsamico- Affinato" and put a bit of broth, completing the cooking. We can add a few drops of “Balsamico" at the end.

We serve all in a flat plate.


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