You may also like
Categories:Viewed: 96 - Published at: 3 years ago
Ingredients
- 12 thin veal cutlets
- 1/2 tsp. salt
- dash of black pepper
- 1/4 c. flour
- 4 Tbsp. margarine or butter
- 1/2 c. Marsala wine
- 1/4 c. beef bouillon
Method
- Flatten veal cutlets between sheets of plastic wrap with smooth mallet.
- Sprinkle with salt, pepper and flour.
- Melt margarine in a large skillet.
- Brown beal on both sides in margarine.
- Remove, keep warm.
- Stir wine into pan juices.
- Mix 1 tablespoon of the flour used for dredging with the bouillon.
- Add to skillet.
- Cook over medium heat until thickened, stirring constantly.
- Pour over cutlets.
- Serve with stewed tomatoes, if desired.
- Makes 4 servings.
