Chuletas De Ternera Con Aceitunas - Veal With Olives

READY IN: 15mins
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.

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


  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.

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