Veal Scaloppine

• 2 pounds boneless veal round cutlets
• salt and pepper
• flour, for dredging
• oil
• 1/2 cup wine
• 1/2 cup broth

1. Sprinkle veal with salt and pepper.
2. Dredge veal in flour to coat; shake off excess.
3. Heat 1 tablespoon oil in heavy large skillet over high heat.
4. Working in batches, add veal and saute until cooked through, about 2 minutes per side.
5. Transfer veal to platter; tent with foil to keep warm.
6. Repeat with remaining veal, adding more oil to skillet as necessary.
7. Deglaze pan with 1/2 cup wine and 1/2 cup broth and reduce to 1/2 cup.
8. Pour sauce over veal.

veal round cutlets, salt, flour, oil, wine, broth

Taken from www.foodnetwork.com/recipes/veal-scaloppine-recipe0.html (may not work)