Veal Marsala Recipe

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.