Chuletas De Ternera Con Aceitunas - Veal With Olives

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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

4 5

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.

5 5

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.....