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Veal Cutlet In Wine With Olives

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Ingredients
  Veal cutlet 1 1⁄2 Pound, cut about 1/4 inch thick
  Salt 1 Teaspoon
  Marsala 1⁄3 Cup (5.33 tbs)
  Sliced green olives 1⁄3 Cup (5.33 tbs)
  All purpose flour 1⁄4 Cup (4 tbs)
  Pepper 1⁄4 Teaspoon
  Butter/Margarine 2 Tablespoon
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Interest: 
Everyday

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