"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous
1 lb. thin veal cutlets 1 sliced lemon 1/2 cup flour 1/2 cup marsala wine (sweet sherry) 1/4 cup butter Salt & pepper to taste
Pound or flatten veal and cut into 4 pieces. Roll veal in flour. Heat skillet, melt the butter and brown the cutlets quickly. Add marsala wine. Cover and simmer over low flame about 5 minutes or until meat is tender. Sprinkle with salt and pepper. Serve very hot with lemon slices.
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