VEAL MARSALA 2 Tbsp. olive oil 2 - 3 pounds veal cutlets, pounded to 1/4 inch 1 cup seasoned bread crumbs (or unseasoned if desired) 1/2 cup Marsala wine 1/4 cup fresh parsley, chopped 1/3 cup Parmesan cheese, grated Heat oil in a skillet. Dredge veal through breadcrumbs and brown in oil on both sides. Reduce heat and add wine and parsley. Cover and allow to simmer for 20 minutes over low heat. Sprinkle with Parmesan cheese just before serving.