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Veal Madeline
Serves:2
Veal Madeline is an elegant, easy, and astonishingly quick dish to cook. If the cutlets you bought are not very thin, place them between two sheets of wax paper on a hard surface and pound them with a mallet or rolling pin. The cutlets should be about 1/4 inch thick.
Ingredients:

2 tablespoons COLAVITA Extra Virgin Olive Oil
2 tablespoons unsalted butter
2 thin veal cutlets (about 1/2 pound)
2 tablespoons finely chopped scallions
1/4 cup dry white wine
1 teaspoon Worcestershire sauce
Dash of bitters
Freshly ground pepper to taste
Chopped fresh parsley, for garnish


Preparation:

In a large skillet, heat 2 tablespoons olive oil and 1 tablespoon butter until hot and foamy but not brown. Add the veal and saute quickly over high heat on both sides to desired doneness, about 3 minutes per side. Remove to heated platter. Lower the heat; add the scallions and wine and stir well, scraping the bottom of the skillet to loosen drippings. Add the Worcestershire, bitters, pepper, and remaining butter; heat, stirring constantly, until the butter melts. Pour sauce over the veal and sprinkle with parsley.
Per Serving: 415 Calories (74.6% from fat); 33g Fat (12g Sat, 16g Mono, 2g Poly); 23g Protein; 3g Carbohydrate; trace Dietary Fiber; 124mg Cholesterol; 124mg Sodium.  Food Exchanges: 3 Lean Meat; 5 Fat.