Escalopes with balsamic vinegar
Melt a little butter in a pan over a moderate heat. Add some flour and then the balsamic vinegar, stirring to obtain a sauce that is not too thick (if necessary, add a drop of milk). In another pan, heat some extra virgin olive oil and cook the escalopes (veal, beef or even chicken breast) previously lightly dusted in flour. Once cooked, season the escalopes and serve with the hot cream of balsamic spooned over the top. Garnish the plate with whole cherry tomatoes oven-baked at 180°C for 15 minutes.