Chuletas De Ternera Con Aceitunas - Veal With Olives

Total Time
15mins
Prep 10 mins
Cook 5 mins

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

Ingredients Nutrition

  • 1 12 lbs veal cutlets (cut 1/4-inch thick, pounded paper thin)
  • salt and pepper, to taste
  • 14 cup butter
  • 13 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.
Most Helpful

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.

Dr. Jenny July 21, 2009

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.....

French Tart Too November 25, 2008