4 veal shoulder blade steaks (each cut 3/4" thick)
3/4 tsp. salt
1/4 tsp. pepper
2 tbsp. all-purpose flour
butter
1/2 c. dry marsala
1/2 c. water
Chopped parsley

On waxed paper, sprinkle veal steaks lightly with salt and pepper; coat well with flour. In 12 inch skillet over medium-high heat, in 3 tablespoons hot butter, cook steaks until well browned on both sides, adding more butter if needed. Remove steaks to platter; keep warm. Reduce heat to low. Stir wine and water into drippings, scraping to loosen brown bits.

Return veal to skillet; cover; simmer 45 minutes or until veal is form tender. Arrange on warm platter; pour liquid in skillet over steaks. Garnish with parsley if desired.