VEAL MARSALA WITH OLIVES


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Ingredienti

 

  • 1-1/2 Lbs Veal cutlets

  • 1/3 Cup LOMBARDO DRY MARSALA

  • Salt and pepper to taste

  • ¼ Cup butter

  • 10 Green Olives

 

The secret to this delicious Italian dish is to have the veal pounded paper thin. Veal Scaloppini is the cut to request. If this is not available, request veal cutlets and have the butcher pound the veal thin after cutting ¼ “thick. Wipe the veal, sprinkle with salt and pepper. Simmer very quickly in melted butter, browning lightly on both sides. Add the wine and olives, cut the veal into strips, cook 1 minute and serve.