Veal Cutlet In Wine With Olives Recipe
Ingredients
1 1/2 pounds veal cutlet, cut about 1/4 inch thick
1/4 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
2 to 3 tablespoons butter or margarine
1/3 cup marsala
1/3 cup sliced green olives
Directions
1. Place meat on flat working surface and pound with meat hammer to increase tenderness. Turn meat and repeat process. Cut into 6 serving-size pieces. Coat with a mixture of flour, salt, and pepper.
2. Heat butter in skillet over low heat. Brown meat over medium heat. Add marsala and green olives. Cover skillet and cook over low heat about 1 hour, or until meat is tender when pierced with a fork.
2. Heat butter in skillet over low heat. Brown meat over medium heat. Add marsala and green olives. Cover skillet and cook over low heat about 1 hour, or until meat is tender when pierced with a fork.
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