Veal Cutlet In Wine With Olives
|Veal cutlet||1 1⁄2 Pound, cut about 1/4 inch thick|
|Marsala||1⁄3 Cup (5.33 tbs)|
|Sliced green olives||1⁄3 Cup (5.33 tbs)|
|All purpose flour||1⁄4 Cup (4 tbs)|
1. Place meat on flat working surface and pound with meat hammer to increase tenderness. Turn meat and repeat process. Cut into 6 serving-size pieces. Coat with a mixture of flour, salt, and pepper.
2. Heat butter in skillet over low heat. Brown meat over medium heat. Add marsala and green olives. Cover skillet and cook over low heat about 1 hour, or until meat is tender when pierced with a fork.