Prep 15 mins
Cook 15 mins
You may use chicken or veal.
- 2 lbs veal or 2 lbs boneless skinless chicken breasts
- 1⁄2 cup butter
- 3⁄4 cup marsala
- 5 -6 tablespoons chicken broth
- 2 green onions, chopped
- Slice the veal thinly. Pound the veal between sheets of waxed paper with a meat mallet. Coat the cutlets lightly with flour. Heat the butter in a medium skillet. Fry the cutlets in the butter for 3 to 4 minutes per side or until golden brown. Drain on paper towels, reserving the pan drippings.
- Add the wine, broth and green onions to the reserved pan drippings and stir to loosen any browned bits. Cook over medium heat for 5 to 7 minutes or until the mixture is reduced by half, stirring constantly. Return the cutlets to the skillet. Cook just until heated through. Serve immediately with hot pasta or risotto.