Veal Marsala

serves 6-8
2 - 3 pounds veal cutlets, pounded to 1/4 inch
2 Tbsp. olive oil
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 bread crumbs and brown in oil. Reduce heat and add wine and parsley. Allow to simmer for 20 minutes over low heat. Sprinkle with Parmesan
cheese just before serving. This main course is very good. The Marsala wine adds a very interesting flavor to the veal. As a result there is probably no real substitute available for the
Marsala wine. You can serve this dish with rice or cooked pasta.