Ingredients

　　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

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

　　Cooks' Note

　　Veal is an excellent source of B complex vitamins. It is also lean and low in fat

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