Veal Marsala - cooking recipe

Ingredients

1 lb. veal, cut in thin slices
flour for dredging
salt and pepper
3 Tbsp. butter
1/4 c. Marsala wine
2 Tbsp. canned concentrated bouillon

Preparation

Pound the veal lightly until thin.
Dredge with flour seasoned with salt and pepper.
Heat butter; add veal and brown on both sides.
Add Marsala and cook for 1 minute longer over heat. Transfer the meat to warm platter.
Add bouillon to the drippings and bring to a boil, then pour over veal.