12 thin veal cutlets
1/2 tsp. salt
Dash black pepper
1/4 c. flour
4 tbsp. butter
1/2 c. Marsala wine
1/4 c. beef bouillon

Flatten veal cutlets between sheets of plastic wrap with smooth mallet. Sprinkle with salt, pepper and flour. Shake off excess flour. Melt butter in large skillet. Brown veal on both sides in butter, remove and keep warm. Stir wine into pan juices. Mix 1 tablespoon of the flour used for dredging with the bouillon. Add to skillet. Cook over medium heat until thickened, stirring constantly. Pour over cutlets. Serve with stewed tomatoes, if desired. Makes 4 servings.