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Ingredients
- 1 1/2 lb. veal cutlets (thin)
- salt and pepper
- 1 Tbsp. flour
- 2 Tbsp. butter
- 1/2 c. Marsala wine
- 2 Tbsp. stock or water
Method
- Pound cutlets very thin.
- Cut into pieces 6 inches square. Sprinkle with salt and pepper; flour lightly.
- Melt butter in large frypan.
- When hot, put veal in and brown through on both sides over high heat.
- When well browned, add Marsala (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.
