1 lb. thin veal cutlets
1 sliced lemon
1/2 c. flour
1/2 c. marsala (sweet sherry)
1/8 lb. butter
Salt and pepper to taste

Have veal flattened and cut into 4 inch pieces. Roll veal in flour. Heat skillet; melt butter. Brown cutlets quickly. Add marsala. Cover; simmer over low flame about 5 minutes or until meat is tender. Sprinkle with salt and pepper. Serve very hot with lemon slices. Serves 4.