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

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; 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. You may add 1/2 cup sauteed mushrooms.