Chuletas De Ternera Con Aceitunas - Veal With Olives

Molly53's Note:

A very quick and easy veal dish from the Southwestern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

• Total Time: 15 mins
• Prep Time: 10 mins
• Cook Time: 5 mins

Ingredients:

Servings: 6

• 1 ½ lbs veal cutlets (cut 1/4-inch thick, pounded paper thin)
• salt and pepper , to taste
• ¼ cup butter
• 1⁄3; cup marsala wine
• 10 green olives , sliced

Directions:

1. Sprinkle meat with salt and pepper.
2. Simmer very quickly in melted butter, browning lightly on both sides; add wine and olives.
3. Heat one minute and serve.

Reviews

[Dr. Jenny]

I had all of the ingredients on hand to make this easy to prepare dish. We liked it. I used pimiento stuffed manzanilla olives, which was a good compliment. I served it with mashed potatoes and asparagus. I liked the other reviewer's idea of adding flour to make the sauce thicker and possibly adhere better. Thanks for a quick and easy meal.

[French Tart Too]

Wow.....Thank You Molly53! This is a wonderful, delicious veal dish. Have made it twice now. The second time, I added unbleached flour to the sprinkle step, and that worked out great. The veal was more colorful, and the sauce had a little more substance with added flavor.....and sooooooooo simple. Either way it was to die for. Just had it for lunch, and want more of it. Thanks again.....