Veal MarsalaAn Italian Classic.

1. 1

   Pound the cutlets to a thickness of less than 1/8 inch with a meat tenderizer or mallet.

2. 2

   Mix together the flour, salt, and pepper.

3. 3

   Dredge the cutlets to coat in the mixture, shaking off excess flour.

4. 4

   Preheat a large nonstick skillet over medium-high heat.

5. 5

   Add the oil, then the cutlets.

6. 6

   Cook for 1 minute, turn the cutlets over, and cook for 1 minute more.

7. 7

   Add the wine and butter, and cook until the butter has melted, about 1 minute.

8. 8

   Top the cutlets with the sauce from the pan and garnish with parsley.

* Per serving · 4 servings · Values may vary.

No additional tips available.