4 pieces of veal, cut into thin even slices
1/4 c. flour
2/3 c. Italian bread crumbs
1/4 tsp. garlic salt
1/2 tsp. oregano
2 dashes pepper
1/4 c. butter
1/4 c. Marsala wine
1/2 c. canned beef bouillon (concentrated)
2 tbsp. Marsala wine

Mix flour, bread crumbs, garlic salt, oregano and pepper together. Coat veal pieces in mixture.

Mix butter in skillet and brown breaded veal on both sides; add 1/4 cup Marsala, cook one minute longer, and put on warm platter.

Add bouillon and 2 tablespoons Marsala wine slowly to pan drippings, scrape pan particles and heat. (If more sauce is needed or sauce is too thick, add more bouillon.) Pour over veal and serve. Serve with cooked spaghetti. Serves 4.