This is a quick-to-cook dish, so I recommend having your salad, starch and vegetable ready to go before you put this on the stove. Traditionally served over pasta, it is equally delicious with potatoes and goes well with green veggies like asparagus or fresh peas.
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| Photo by rkazda, flickr |
Ingredients
4 to 8 slices of boneless veal
OR
4 to 8 boneless chicken breasts
½ cup flour
½ cup butter (not margarine)
½ cup minced onion (optional)
½ cup thinly sliced button mushrooms
(optional)
1 tablespoon garlic, minced or crushed
1 tablespoon small capers, drained
½ cup Marsala
(wine)
OR
½ cup beef broth (for veal) or chicken
broth plus 2 tsp lemon juice
¼ teaspoon salt
Pepper to taste
Method
Cover meat with plastic wrap and pound with
meat mallet until tender and no more than ¼ inch (6 mm) thick. Remove plastic
wrap. Dredge meat in flour until well coated.
Melt butter in skillet. Add onions and
mushrooms and cook until onion softens, then add garlic and cook until garlic
is soft. Add meat and brown on one side, the turn and brown on the other, Add
capers and Marsala,
salt and pepper. Reduce heat to simmer, and cook slowly until most of the wine
is evaporated and meat is done through. Remove meat to a warm plate and pour
sauce from pan over it. Serve immediately. Serves 2 to 4 people.
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