Veal Cutlets Madeira

Submitted by Pam Meyers to a community cookbook. Haven't tried it yet. Note- sherry may be used for the Madiera and chicken for the veal. Serve over a bed of rice.

• Ready In: 40 mins
• Serves: 4-6

Ingredients

• 1⁄2 cup  Italian breadcrumbs
• 1⁄2 cup flour
• 1  teaspoon salt
• 1  dash pepper
• 1⁄2 teaspoon paprika
• 1  teaspoon oregano
• 1  teaspoon basil
• 2  lbs  veal cutlets
• 1⁄2 lb butter
• 1  tablespoon olive oil
• 1  cup madeira wine

Directions

1. Blend the crumbs, flour and seasonings in a shallow bowl.
2. Dredge cutlets in the mixture.
3. Heat a large skillet with the oil and 1 tablespoons of the butter.
4. When the butter is melted, saute the cutlets until lightly browned on both sides.
5. Transfer the cutlets to a casserole dish.
6. Preheat the oven to 350 degrees F.
7. Add the remaining butter to the skillet, heating until foamy, and pour in the Madiera.
8. Stir to pick up any browned particles and cook for about 30 seconds more on medium-low heat.
9. Pour the butter-wine mixture over the cutlets and bake for 20 minutes at 350 degrees F.
10. Serve over a bed of rice.