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