2 pounds thin veal (1/4-inch cutlets)
4 tablespoons butter
1/2 cup Marsala wine
1/2 cup beef stock
Salt and pepper, to taste
Egg noodles, cooked
Flatten veal. Cut to 4 inches square. Brown quickly in hot butter. Add broth a little at a time. Add salt and pepper. Sift a little flour over meat. When flour is browned, turn veal and repeat process. Add Marsala. Cover and simmer about 5 minutes.
Sprinkle with parsley and serve hot over egg noodles.