Chuletas De Ternera Con Aceitunas - Veal With Olives Recipe #339103
A very quick and easy veal dish from the Southwestern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
by Molly53
15 min | 10 min prep
SERVES 6
- 1 1/2 lbs veal cutlets (cut 1/4-inch thick, pounded paper thin)
- salt and pepper, to taste
- 1/4 cup butter
- 1/3 cup marsala wine
- 10 green olives, sliced
- Sprinkle meat with salt and pepper.
- Simmer very quickly in melted butter, browning lightly on both sides; add wine and olives.
- Heat one minute and serve.
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5 stars