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Categories:Viewed: 57 - Published at: 8 years ago
Ingredients
- Four 5-ounce veal cutlets
- 1/4 cup stone-ground whole-wheat flour
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 tablespoons olive oil
- 1/3 cup Marsala wine
- 2 tablespoons butter
- 2 tablespoons chopped fresh parsley
Method
- Pound the cutlets to a thickness of less than 1/8 inch with a meat tenderizer or mallet.
- Mix together the flour, salt, and pepper.
- Dredge the cutlets to coat in the mixture, shaking off excess flour.
- Preheat a large nonstick skillet over medium-high heat.
- Add the oil, then the cutlets.
- Cook for 1 minute, turn the cutlets over, and cook for 1 minute more.
- Add the wine and butter, and cook until the butter has melted, about 1 minute.
- Top the cutlets with the sauce from the pan and garnish with parsley.
