Veal Marsala Classico
|Veal cutlets||6 , pounded to 1/8 inch thickness|
|Flour||1⁄3 Cup (5.33 tbs)|
|Marsala wine||2⁄3 Cup (10.67 tbs)|
1) Lightly season veal with salt and pepper, then lightly coat with flour.
2) Cook coated and seasoned veal in melted butter over a medium flame until browned. Remove.
3) Add Marsala wine to the pan drippings and cook for 1 minute, stirring often: Pour over veal and serve.