Veal Scallops In Marsala Wine - cooking recipe

Ingredients

12 thin veal cutlets
1/2 tsp. salt
dash of black pepper
1/4 c. flour
4 Tbsp. margarine or butter
1/2 c. Marsala wine
1/4 c. beef bouillon

Preparation

Flatten veal cutlets between sheets of plastic wrap with smooth mallet.
Sprinkle with salt, pepper and flour.
Melt margarine in a large skillet.
Brown beal on both sides in margarine.
Remove, keep warm.
Stir wine into pan juices.
Mix 1 tablespoon of the flour used for dredging with the bouillon.
Add to skillet.
Cook over medium heat until thickened, stirring constantly.
Pour over cutlets.
Serve with stewed tomatoes, if desired.
Makes 4 servings.