Veal Marsala

8 Small Veal (chicken, or pork) Cutlets (about 3-4 oz. each)
1 Cup Flour
2 TBL Butter
2 TBL Olive Oil
Salt, Pepper
1/3 Cup Marsala Wine

Pound cutlets between 2 layers of waxed paper until flat and of even thickness
Season with salt and pepper
Dredge in flour, and pat to remove any excess flour
Heat butter and oil until bubbles subside
Saute meat over med-high heat until golden brown on each side
Transfer to hot platter*
Add Marsala to pan to deglaze, bring to a boil and pour over cutlets
Serves 4

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One thought on “Veal Marsala

  1. Pingback: Some Great Meals | The Chef's Last Diet

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