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This is our tried & true family recipe...hope you like it:
veal cutlets 4
flour 4 oz.
salt 1 tsp
pepper pinch
butter 2 tbsp.
marsala wine 4 oz.
chicken stock 2 oz.
chopped parsely 1 tbsp.
pound cutlets, dredge in flour seasoned with salt & pepper
heat the butter& cook veal 1 minute on each side
combine the marsala, stock & parsely & add to pan. Simmer for a few minutes until the alcohol fumes evaporate...that's it:) serves 4
We like to serve it with sauted mushrooms ( in garlic & butter), or with asparagus parcels wrapped in prosciutto, oven roasted potatoes with rosemary...& of course a salad;)