Veal Marsala Recipe

1 c. flour
1 tsp salt
1/4 tsp freshly ground pepper
2 1/2 lbs. thin veal cutlets
1 c. butter or margarine, melted
2 1/2 c. Marsala wine*
Hot cooked vermicelli

Combine first 3 ingredients. Dredge veal in flour mixture; saute in butter 1 to 2 minutes on each side. (Do 1/3 to 1/2 at a time). Place on serving platter; keep warm. Add wine to skillet, scraping bottom to loosen browned particles. Cook until bubbly; pour over veal. Serve with vermicelli.

*2 c. Chablis or other dry white wine plus 1/2 cup brandy may be substituted for Marsala wine, if desired.