How to Cook Veal Scaloppine Al Marsala

· 1 ½ Pounds of Veal Cutlets Sliced Thin

· Salt and Pepper

· 1 Tablespoon of Flour

· 2 Tablespoons of Butter

· ½ Cup of Marsala Wine

· 2 Tablespoons of Stock or Water

Have butcher pound cutlets very thin. Cut veal into pieces about six inches square. Sprinkle with salt and pepper and flour lightly. Melt butter in large frying pan and when hot put in veal and brown thoroughly on both sides over high heat. When well browned, add the Marsala and keeping the flame high let the meat cook a minute longer. Place meat in serving dish. Add stock or water to pan, scraping bottom and sides and pour over meat. Serves four.