Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      pounds        veal scaloppine
     1/2  teaspoon      salt
     1/8  teaspoon      pepper
   3      tablespoons   butter
   3      tablespoons   beef stock
     1/3  cup           marsala wine

Preparation:

Sprinkle veal with salt and pepper. Heat butter in a sauté‚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. PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK