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Scaloppine all'Aceto Balsamico Tradizionale di Modena "Italo"

Second Course

Serves 4:
4 thin slices of pork tenderloin
extra virgin oliv oil
1 Tbsp Aceto Balsamico Tradizionale di Modena "Italo"
1 small cup of broth made from bouillon cubes


Pound thin slices of pork tenderloin according to the number of the guests to be served. Put the same quantity of oil and butter in a pan and put on the fire. As soon as it sizzles, slightly flour the pork slices and add to the pan. It is important that they are dipped in flour just before being cooked. This operation should be performed quickly and the flour should be shaken off, forming a thin film on the cuts of pork. Brown the slices on both sides and then add some salt. Add a spoonful of "Aceto Balsamico Tradizionale di Modena "Italo" allowing the scaloppine to partially absorb it. Add a small cup of broth (broth made from bouillon cubes is much better than a meat broth). Allow the time needed to absorb and serve warm with mashed potatoes on the side.