• 4 veal top round cutlets, about 1/4 lb. each
• 1/2 cup all purpose flour
• 2 Tbs. olive oil
• 2 Tbs. unsalted butter
• 1/2 cup dry Marsala wine

Place veal cutlets between 2 sheets of plastic wrap and pound lightly with a mallet or other heavy flat object to flatten to about 1/4 inch thickness. Dredge veal in flour, shaking off excess. Heat a heavy nonstick skillet over medium high heat. Add oil and half the butter. When hot, sauté veal, in batches if necessary, about 30 seconds per side, until browned. Transfer to a serving dish. Sprinkle with salt and pepper to taste. Increase heat to high. Stir in Marsala, scraping up browned bits from the bottom and sides of the pan. Stir in remaining butter and any juices from the veal on the platter. Simmer 2-3 minutes until sauce begins to thicken. Reduce heat to low. Dip both sides of veal into the sauce and return to platter. Serve immediately with remaining sauce poured over veal.

Per serving: calories 271, fat 16.3g, 59% calories from fat, cholesterol 106mg, protein 23.2g, carbohydrates 2.3g, fiber 0.1g, sugar 0.5g, sodium 106mg, diet points 7.3.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.0, Fruit: 0.0, Bread: 0.1, Lean meat: 0.0, Fat: 3.2, Sugar: 0.0, Very lean meat protein: 3.4

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The recommended wines are: Pinot Noir, Cabernet Sauvignon, or Gewürztraminer.