10 cutlets - turkey, beef, veal, chicken or pork (aprox. 1¾ lbs)
flour to lightly coat cutlets
olive oil
½ cup balsamic vinegar
salt and pepper to taste
16" non-stick frying pan

Flatten cutlets to 1/8 " between wax paper or parchment with meat pounder. Cut pieces in ½ if too large for pan. Dredge cutlets lightly in flour. Sauté cutlets in olive oil on medium high heat for a few minutes so they are slightly golden on each side. Add more oil if they start to stick. Liberally sprinkle with balsamic vinegar. The vinegar will sizzle and caramelize coating the meat. Move the cutlets around the pan to soak up the carmelized vinegar. Flip to coat both sides. Remove immediately and serve.

Judy's comments: As a variation use lemon juice or Marsala instead of balsamic vinegar. This is Rob's version of our favorite recipe from my 'Toscana Mia' cooking class in Poggio S. Polo, Gaiole in Chianti. He loves this recipe and has taken it as his own (see Rob's comments). Do not use expensive, small bottle, long-aged balsamic vinegar - it overpowers the meat.

Rob's comments: The original recipe sautés the cutlets in butter, but olive oil has a nicer flavor. I also recommend using a non-stick pan so the vinegar sticks to the cutlets and not the pan. A regular stainless steel pan will need to be deglazed. What makes this recipe a winner is that it is: easy, fast, reasonably priced, unusual, and delicious.