Veal knots with balsamic vinegar

Preparation:

Preparation: Flour the knots and cook them in a pan where you have heated the butter. Salt and pepper and sprinkle with white wine; let it evaporate. Wet the meat with a ladle of broth, cover and cook for 1/4 of an hour. Remove from the pan, pour a spoonful of balsamic vinegar on the cooking liquid, mix and coat the knots with the sauce. Serve.