On Thu, 30 Sep 2010 21:28:18 -0700 (PDT), Bryan
> wrote:

> On Sep 30, 11:10*pm, sf > wrote:
> > On Fri, 1 Oct 2010 13:54:56 +1000, " *Bigbazza"
> >
> > > wrote:
> > > Any Recommendations for Veal Cutlets?..... I've never cooked them
> > > before..... I have been seeing them at the supermarket for a long time, but
> > > only bought 2 yesterday.....
> >
> > > Are they cooked in egg and breadcrumbs like you do with Lamb cutlets?......
> > > As Veal is actually young beef, I would never have thought to 'Crumb' Beef
> > > Steak before!
> >
<snip>
> >
> > unless I found something looked more interesting... like veal marsala.
> > <http://www.foodnetwork.com/recipes/g...veal-marsala-r...
>
> That looks very good, but the only thing that would make chicken
> marsala better is to reduce or eliminate the marsala.
> >
I'd use dry sherry for chicken. Come to think of it, marsala is good
but cream sherry might be just as good with veal. Use whatever amount
you want. <shrug>

--

Never trust a dog to watch your food.