Phenotypes B, C
Fremouw Family's Veal Marsala


4 1/4" thick veal cutlets pounded to 1/8" (most butchers will do this for you if you ask)
1/4 cup wheat flour or soy flour
1 teaspoon salt
1/2 teaspoon fresh cracked black pepper
2 tablespoons olive oil
2 tablespoons butter
2 tablespoons parsley, fresh, chopped

1 cup spaghetti sauce (sucrose free) or homemade


Mix flour and seasonings together. Dredge veal cutlets until covered in flour mixture. Add oil to large skillet and then add cutlets and fry until golden brown and cooked through (1 minute each side). Add butter and 1 cup spaghetti sauce and cook until thick. When plating, top each cutlet with sauce and 1/4 tablespoon parsley.


Meat, Dinner