Veal MarsalaAn Italian Classic.

• Four 5-ounce veal cutlets
• 1/4 cup stone-ground whole-wheat flour
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 2 tablespoons olive oil
• 1/3 cup Marsala wine
• 2 tablespoons butter
• 2 tablespoons chopped fresh parsley

1. Pound the cutlets to a thickness of less than 1/8 inch with a meat tenderizer or mallet.
2. Mix together the flour, salt, and pepper.
3. Dredge the cutlets to coat in the mixture, shaking off excess flour.
4. Preheat a large nonstick skillet over medium-high heat.
5. Add the oil, then the cutlets.
6. Cook for 1 minute, turn the cutlets over, and cook for 1 minute more.
7. Add the wine and butter, and cook until the butter has melted, about 1 minute.
8. Top the cutlets with the sauce from the pan and garnish with parsley.

stoneground, salt, ground black pepper, olive oil, marsala wine, butter, parsley

Taken from www.epicurious.com/recipes/food/views/veal-marsala-an-italian-classic-391466 (may not work)