1 lb. veal, pounded
1/2 tsp. salt
Dash of pepper
1/4 c. flour
4 tbsp. butter
1/4 c. Marsala wine
1/4 c. beef bouillon
1 tbsp. flour

Dredge veal in flour and seasonings. Saute in butter and remove to warm platter. Add wine and bouillon mixed with flour. Stir and cook until smooth. Pour over veal. Serves 4.