4 veal cutlets

All-purpose flour, for dredging

2 tablespoons (30 ml) olive oil

2 tablespoons (30 ml) butter

2 shallots, finely chopped

2 tablespoons (30 ml) balsamic vinegar

1 teaspoon (5 ml) Dijon mustard

1 tablespoon (15 ml) tomato paste

1/2 cup (125 ml) chicken broth

Salt and pepper

Dredge the cutlets in flour. In a skillet, brown the cutlets in the oil and butter. Season with salt and pepper. Keep warm.

In the same pan, soften the shallots in the remaining cooking fat, adding more if necessary. Add the balsamic vinegar and reduce until almost dry. Add the mustard, tomato paste and chicken broth. Simmer gently for 2 to 3 minutes.

Season with salt and pepper.

Drizzle the cutlets with the sauce. Serve with grilled vegetables and pasta with olive oil or rice.

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