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Veal Cutlet In Wine With Olives

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  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

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

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2696 Calories from Fat 1542

% Daily Value*

Total Fat 178 g273.7%

Saturated Fat 59.9 g299.4%

Trans Fat 0 g

Cholesterol 256.5 mg85.5%

Sodium 7718.4 mg321.6%

Total Carbohydrates 182 g60.6%

Dietary Fiber 22.1 g88.3%

Sugars 19.7 g

Protein 91 g181.1%

Vitamin A 38.9% Vitamin C

Calcium 23.6% Iron 9.8%

*Based on a 2000 Calorie diet

Veal Cutlet In Wine With Olives Recipe