2 lb. veal steaks
1/2 c. flour
1 tsp. salt
1/2 tsp. pepper
1/4 c. bouillon or beef broth
6 tbsp. butter
1 tbsp. lemon juice
1/2 c. Marsala wine
1 sprig parsley, minced

Pound veal steaks thin. Mix flour, salt and pepper and coat veal. Melt butter in skillet. Put in veal, brown slightly on both sides. Add lemon juice, broth and wine, cover and simmer for 10 minutes until veal is tender. Remove veal to platter. Serve garnished with parsley.