From, "Cooking by the Boot Straps, A Taste of Oklahoma Heaven," published in cooperation with your Daily Inbox Newsletter. 


  • 2 pounds veal or boneless skinless chicken breasts
  • Flour
  • 1/2 cup (1 stick) butter
  • 3/4 cup marsala
  • 5 to 6 Tablespoons chicken broth
  • 2 green onions, chopped


Slice the veal thinly. Pound the veal between sheets of waxed paper with a meat mallet. Coat the cutlets lightly with flour. Heat the butter in a medium skillet. Fry the cutlets in the butter for 3 to 4 minutes per side or until golden brown. Drain on paper towels, reserving the pan drippings.

Add the wine, broth and green onions to the reserved pan drippings and stir to loosen any browned bits. Cook over medium heat for 5 to 7 minutes or until the mixture is reduced by half, stirring constantly. Return the cutlets to the skillet. Cook just until heated through. Serve immediately with hot pasta or risotto.

SERVES: 6 - 8

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