|Veal||2 Pound, sliced from leg|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Canned chicken broth/Bouillon cube||1 Cup (16 tbs)|
1. Have the veal cut in slices 1/2-inch thick. Wipe with a clean, damp cloth. Remove the bone, if any, and place the meat between sheets of waxed paper, pound with a mallet or the edge of a heavy plate until thin. Remove from the paper and sprinkle with salt and pepper.
2. Brown lightly on both sides in hot butter or margarine in a frying pan.
3. Pour the broth over the meat, cover the pan and simmer 30 minutes or until the meat is tender enough to cut with a fork.