|Veal slices||2 , thinly sliced (About 1/3 Lb Per Person)|
|Marsala wine||1 Tablespoon|
Beat the veal to thin slices between 2 pieces of waxed paper.
Sprinkle both sides with salt, pepper and flour.
In a large heavy frying pan, heat a big piece of butter and fry the scallopini on both sides being careful not to burn the butter.
After they are browned (about 1 minute each side), add a generous amount of Marsala and cook and turn veal in the wine for 1 or 2 minutes.
Arrange veal on a hot platter.
Add a few tablespoons of meat stock, such as consomme, to the pan and bring to a boil.
Scrape the bottom and sides of the pan as sauce cooks and simmer another minute.
Pour over the scallopini.
Surround with Crumb-topped Tomatoes and sprigs of watercress.