Marsala is a fortified wine originally from Sicily. There is a sweet and a dry Marsala—be sure to use the dry Marsala. You can substitute dry sherry if you have to. This is one of my favorite recipes and takes only a few minutes to prepare.
1½ pounds veal cutlets
½ teaspoon salt
¼ teaspoon pepper
¼ cup flour
2 tablespoons butter
2 tablespoons olive oil
½ cup dry Marsala or dry sherry
1 cup chicken stock or canned broth without salt
Season veal with salt and pepper; dust lightly with flour. In a large skillet or frying pan, melt 1 tablespoon butter with 1 tablespoon olive oil over medium heat. Add as many pieces of veal as will fit in pan without crowding and cook 4 minutes, or until lightly browned on both sides. Remove to a warmed platter; cover with foil and keep warm. Repeat with remaining veal; adding remaining butter and oil as needed. Add Marsala and bring to a boil, scraping up browned bits from bottom of pan. Add stock and boil to reduce liquid to ½ cup, about 3 to 4 minutes. Return veal to pan and heat through, about 1 minute. Season with additional salt and pepper. Serves four to six.
