A tangy sauce of onions, pine nuts and balsamic vinegar tops veal cutlets served with linguine and broccoli: Columns Photo : Appeal-Democrat

Tangy sauce tops veal cutlets

A tangy sauce of onions, pine nuts and balsamic vinegar tops veal cutlets served with linguine and broccoli.

Carl Juste/Miami Herald

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Tangy sauce tops veal cutlets.

Thin veal cutlets are bathed in a sauce of tangy balsamic vinegar, onions and pine nuts for this simple dinner. Boneless, skinless chicken breasts can be substituted for the veal. Using fresh diced or chopped onions from the produce section and minced garlic cuts down on preparation time. . Read Tangy sauce tops veal cutlets...