Veal Cutlet Marsala Or Saltimbocca Or Francese Or Parmigiana Recipe

Cooking Instructions

1. 1

   Preparing the Cutlets

   Pound the veal cutlets to an even thickness using a meat mallet. Season both sides with salt and pepper.

2. 2

   Breading the Cutlets

   Set up a breading station with one plate for flour, one for beaten eggs mixed with milk, and one for bread crumbs. Dredge each cutlet in flour, then dip into the egg mixture, and finally coat with bread crumbs.

3. 3

   Frying the Cutlets

   In a large skillet, heat olive oil over medium-high heat. Once hot, add the breaded cutlets and cook for about 3-4 minutes on each side until golden brown. Remove from the skillet and set aside.

4. 4

   Sauce Preparation

   For Marsala: In the same skillet, add 1 cup of Marsala wine and 1 cup of chicken broth. Reduce for about 5 minutes. For Saltimbocca: Place fresh sage leaves on top of cutlets, add prosciutto, and deglaze with white wine. For Francese: Add lemon juice and chicken broth instead. For Parmigiana: Top with marinara sauce and mozzarella before broiling for a few minutes.

5. 5

   Serving

   Serve the veal cutlets hot with the corresponding sauce poured over them. Enjoy with a side of pasta or vegetables.