Veal Marsala - cooking recipe

Ingredients

1 lb. veal cutlets
Parmesan cheese
1 beef bouillon cube
3 Tbsp. flour
1/2 c. Marsala wine
butter or margarine

Preparation

Cut veal cutlets into bite size pieces.
Coat pieces with Parmesan cheese.
Heat butter until melted.
Brown each piece of veal on both sides and remove from pan to a serving dish.
Melt bouillon cube in 3/4 cup water, add to pan drippings.
Stir to make gravy.
Add 1/4 cup Marsala wine.
Return cooked veal to the pan and cover.
Reduce heat to simmer and cook approximately 1/2 hour, stirring occasionally.
Serve with linguini and marinara sauce.