• 1-1/2 pounds veal cutlets, sliced thin
• salt and pepper
• 1 Tbsp. flour
• 2 Tbsp. butter
• 1/2 cup marsala wine or sherry wine
• 2 Tbsp. stock or water

Cut veal into pieces about 6 inches square. Sprinkle with salt and pepper and flour lightly.

Melt butter in large skillet and when hot put in veal and brown on both sides over high heat.

When well browned, add the marsala and keep flame high. Let meat cook 1 minute longer

Place meat in serving dish.

Add stock or water to pan, scraping bottom and sides, and pour over meat.

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