Reply To: What did you cook/bake today?

I use scalloppine/cutlets, dredge in flour, salt, pepper (use potato starch for Pesach), saute in olive oil and earth balance on both sides (not too long), and then in the pan drippings, add chopped shallots, garlic, an assortment of mushrooms, and Marsala. I allow this to reduce (the flour helps thicken) with the cutlets in the pan, and I finish with parsley. It works very well with boneless, skinless chicken thighs pounded into medallions, as well.