Jacques' Veal ~OR~ Chicken Marsala
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6veal cutlets ~or~ 3 boneless, skinless chicken breasts, pounded on both sides to 1/2 " thick, cut these in half
·salt & pepper to taste
1/4 colive oil
1 csweet marsala wine
1/2 cbeef broth
How to Make Jacques' Veal ~OR~ Chicken Marsala
- Dust cutlets with flour & season with salt and pepper. Brown in hot fry with olive oil 2-3 minutes per side & set aside.
- Saute garlic and onion in oil until lightly brown. Add mushrooms & simmer for 3-4 minutes. Add broth and wine. Stir and start to cook sauce down.
- Return meat to pan & cook 3-4 minutes; turn and cook another 2-3. Taste & add salt and pepper to taste. Serve meat w/ sauce (I usually serve w/ a buttered linguine & green salad.) (**I have also used turkey cutlets for this recipe.) Mangia!