Chuletas De Ternera Con Aceitunas - Veal With Olives

“A very quick and easy veal dish from the Southwestern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.”
READY IN:
15mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

  • 1 12 lbs veal cutlets (cut 1/4-inch thick, pounded paper thin)
  • salt and pepper, to taste
  • 14 cup butter
  • 13 cup marsala wine
  • 10 green olives, sliced

Directions

  1. Sprinkle meat with salt and pepper.
  2. Simmer very quickly in melted butter, browning lightly on both sides; add wine and olives.
  3. Heat one minute and serve.

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