2-2 1/2 lb. veal cutlets, sliced thin
All-purpose flour
6 tbsp. sweet butter
2 tbsp. olive oil
4 slices prosciutto, diced
1 garlic clove, mashed
1/3 tsp. salt
1/3 tsp. freshly ground black pepper
6 tbsp. marsala dry wine
2 c. (1, 1 lb. can) tiny French peas
8 fresh parsley sprigs, leaves only, chopped fine

Pound veal thin and sprinkle with flour on both sides. Shake off any excess flour. Place butter and olive oil in a large skillet and heat. Add the veal slices and the prosciutto. Saute for 3 minutes, then turn and add garlic, salt and pepper. Cook for 2 minutes. Add the wine, cover and saute for 3 minutes. Discard bits of garlic. Warm the peas, but do not boil; and drain well just before adding to the skillet. Uncover the skillet, add drained peas and the parsley and cook slowly for 6 minutes longer. Taste for salt. Serves 6.