Yield: 6 servings
2 lb Veal scaloppine
1/2 teaspoon Salt
1/8 teaspoon Pepper
3 tablespoons Butter
3 tablespoons Beef stock
1/3 cup Marsala wine
Sprinkle veal with salt and pepper. Heat butter in a saute pan and brown veal, a few pieces at a time, 2-3 minutes on each side. Remove veal from pan and keep warm. Add stock and Marsala to the pan and boil 1-2 minutes, stirring to incorporate all browned bits. Pour sauce over veal and serve.