Ingredients:
1 lb veal cutlets
1/4 C flour, all purpose
1/4 tsp salt
1/8 tsp pepper (I usually omit it)
3 Tbl butter or margarine
1/2 C marsala wine, dry
1/2 C chicken broth
1 Tbl parsley, freshly chopped, not dried
Instructions:
- Pound the cutlets to 1/8" thick. I do this by putting the cutlets between wax paper and placing it inbetween two plates, without ridges. I pound the top plate on top of the cutlets. I think a meal mallet tear the cutlets too much. Cut the veal into 3x3" pieces.
- Combine flour, salt and pepper on a plate lined with new wax paper. Lightly coat the cutlets shaking off excess.
- Melt butter over medium heat in a non stick skillet. Cook veal, in batches, until browned, which should be less than a minute per side. Use tongs to remove pieces to a warm serving platter and keep warm.
- Stir marsala and broth into veal drippings in pan. Cook until syrupy, about 4 minutes, stirring up the browned bits from the bottom of the skillet.
- Pour sauce over veal and sprinkle with parsley. If you don't have fresh, just omit it all together.
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