2 lbs. veal cutlets, about 1/8 inch thick (pork tenderloins may be substituted)
1/2 c. flour
Salt
White pepper
6-8 tbsp. butter
2/3 c. Marsala wine, sweet or dry
1/2 c. fresh lemon juice
Lemon wedges
Parsley sprigs

Mix flour, 1 1/2 teaspoons salt and 1 teaspoon pepper together and spread it on a plate. Dredge each cutlet in the seasoned flour, shaking off the excess.

In a large frying pan, heat 4 tablespoons butter. Add 4 to 5 of the veal cutlets, making sure not to crowd them, and cook about 1 minute on each side. Remove them to a warm platter. Repeat with the remaining veal, adding more butter to the pan as needed.

Add the Marsala wine and lemon juice to the juices in the pan and simmer over medium heat, scraping the bottom of the pan with a wooden spoon to release all the browned bits.

Correct the seasoning if necessary. Return the veal to the pan and heat until hot. Transfer the meat to a serving platter. Pour the pan juices over and garnish with lemon wedges and parsley sprigs. Serve immediately.