Recipe by mollypaul
A very quick and easy veal dish from the Southwestern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Top Review by 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.
- 1 1⁄2 lbs veal cutlets (cut 1/4-inch thick, pounded paper thin)
- salt and pepper, to taste
- 1⁄4 cup butter
- 1⁄3 cup marsala wine
- 10 green olives, sliced