1 pound leg of veal, sliced as thin as possible
3 ounces butter
1/4 cup flour
1 teaspoon salt
1/2 teaspoon pepper
1 glass marsala wine
Dredge veal slices in flour seasoned with salt and pepper. Shake off excess.Melt butter in frying pan. Brown meat 3 minutes on each side. Add wine andcook for 2 minutes more. Serve on warm platter.