Veal Marsala - cooking recipe

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

Preparation

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.