1 1/2 lbs. veal, sliced thin
4 tbsp. butter
1 clove garlic
1/4 c. flour
1 tsp. chopped parsley
1/4 tsp. pepper
4 thin slices lemon
1/2 tsp. salt
1/2 c. Marsala wine

Rub veal slices with garlic. Sprinkle with salt and pepper. Dredge with flour.

Heat frying pan with butter until hot. Brown veal lightly on both sides. When browned, add wine and cook for 1 minute.

Baste veal constantly, keeping it bubbling. Continue cooking 15 minutes longer. Serve veal, spooning sauce over each slice. Garnish with chopped parsley and lemon.