2 lb. veal steaks
1/2 cup flour
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon paprika (for sprinkling)
6 tablespoons butter or olive oil
1 tablespoon fresh lemon juice (with 1/2 tsp zest)
1/2 cup Marsala wine
1 sprig of fresh parsley

Place veal steaks between 2 sheets of wax paper or plastic wrap. Pound steaks, using a meat mallet or the side of a cleaver until thin.

Combine flour, salt, and pepper in a shallow bowl. Dredge the veal in the flour mixture, turning to coat the slices well.

Melt butter in skillet. (Note: olive oil may be substituted).

Brown veal lightly on each side. Add wine, lemon juice and lemon zest. Cover; simmer 10 minutes until veal is tender.

Place on serving dish and drizzle with pan juice. Sprinkle with paprika. Garnish with parsley and serve with a wedge of lemon.

Submitted by: CM