This easy to prepare recipe is ideal for that special dinner party or when you're in the mood for something a little out of the ordinary. The recipe is for two servings. This dish is wonderful when served with a side dish of fresh pasta in olive oil and garlic.

2 (6 oz.) veal scallops
1 c. flour for dredging veal
4 oz. concentrated bouillon
1/2 stick butter
1/4 - 1/2 c. marsala wine
Salt & freshly ground pepper to taste

1. Pound veal VERY thin. (Do this by placing veal between two sheets of waxed paper and pounding with side of cleaver or heavy knife.)

2. Dredge with flour seasoned with salt and pepper.

3. Melt butter in saute pan, when butter is hot, add veal and brown on both sides.

4. Add wine and saute over moderately high heat for approximately one minute addition.

5. Transfer to warm platter.

6. De-glaze pan with bouillon and top meat with sauce.

7. Garnish as desired. Serves 2.