1/2 cup dry Buca di Beppo Marsala wine (not available to the public)
2 to 4 tablespoons heavy cream
Minced fresh flat-leaf parsley
Coat a large skillet lightly with olive oil and set over medium-high
heat. Add bacon and cook just until crisp and lightly browned. Remove
with a slotted spoon; set aside. Leave fat in pan.
Put flour on a plate. Pat cutlets dry. Season lightly with salt
and pepper, then dredge in flour.
Heat pan with bacon fat over medium-high heat. Add a touch more
olive oil if necessary to make approximately 2 tablespoons. When
fat is hot, shake excess flour off cutlets and place in pan. Sauté,
turning once until browned on both sides. Thin cutlets should only
take a few minutes per side. Remove cutlets. Pour excess fat from
With pan over medium-high heat, add the Marsala and scrape
up the browned bits from the bottom of the pan. Cook Marsala until
it is reduced by one quarter.
Stir in cream and simmer until you get a nicely thickened sauce.
Return the chicken and bacon to the pan and turn the cutlets to
coat and reheat for a minute.
Serve with the sauce over the top, with a sprinkling of parsley.