1 1/2 lbs. veal cutlets
1/4 c. flour
1 tsp. salt
1/2 tsp. freshly ground pepper
2 tsp. butter
2 tsp. olive oil
1/2 c. Marsala wine
1/2 c. chicken broth
Lemon wedges

Pound cutlets to 1/4 inch thick. Pat dry on a paper towel.

Mix flour, salt and pepper. Heat butter and oil in a large skillet until butter is melted but not browned. Dredge veal in seasoned flour and shake well to remove excess. Fry in butter and oil about 5 minutes on each side or until golden brown. Place meat in a preheated serving dish.

Add Marsala and broth to the pan gravy. Bring to a boil while stirring and scraping the bottom of the pan to remove the brown bits. Remove the sauce from the heat as soon as it starts to simmer, and pour it over the veal.

Serve at once with lemon wedges. Serves 4.