Veal-Scaloppine Marsala - cooking recipe

Ingredients

1 lb. veal cutlets, cut 1/4-inch thick
salt and pepper to taste
1/4 c. all-purpose flour
butter or margarine
1/2 c. dry Marsala wine or vermouth
chopped parsley for garnish

Preparation

On cutting board, cut veal into 3 x 3-inches.
Sprinkle with salt and pepper.
Coat veal lightly with flour.
In a 10-inch skillet over medium-high heat, in 3 tablespoons of hot butter or margarine, cook meat a few pieces at a time, until lightly browned on both sides.
Add more butter or margarine as needed.
Remove meat to warm platter as browned.
Into pan drippings, add Marsala wine; cook 1 minute, loosening flour bits.
Pour over veal. Sprinkle with parsley.