1 1/2 lbs. veal cutlets, cut 1/4 inch thick
2 tbsp. flour
1/2 tsp. garlic salt
1/8 tsp. black pepper
1 slice bacon, chopped
2 tbsp. butter
1/4 c. cold water
1 tsp. cornstarch
1/3 c. dry Marsala wine
1/2 tsp. marjoram leaves
1/4 tsp. basil leaves
1/4 tsp. onion salt

Cut veal into 12 serving-size pieces. Combine flour, garlic salt and pepper. In large skillet, fry bacon over low heat until cooked but not crisp; add 1 tablespoon of the butter. Dust veal with flour mixture and saute a few pieces at a time over medium heat 2 minutes each side.

Add the remaining butter to skillet when needed. Place veal on warm serving platter while preparing sauce. Slowly stir water into cornstarch; add wine and remaining ingredients. Pour into skillet and cook, stirring, over low heat until mixture begins to boil. Pour over veal. (TURKEY BREAST CUTLETS ARE ALSO EXCELLENT WITH THIS RECIPE - SUBSTITUTE FOR VEAL.)