Yield: 4 servings
| Measure | Ingredient |
|---|---|
| ½ cup | Flour |
| 1 teaspoon | Salt |
| \N \N | Fresh ground black pepper to; taste |
| 1 teaspoon | Lemon rind; grated |
| 1 pounds | Veal; thinly sliced; cut |
| \N \N | Into 2 1/2 inch pieces |
| ¼ pounds | Butter or margarine |
| 4 tablespoons | Marsala wine |
| 4 tablespoons | Chicken broth |
Combine flour, salt, ground pepper, grated lemon rind in a mixing bowl.
Meanwhile pound flat thinly sliced veal and cut into 2½ inch pieces.
Coat with flour and lemon rind mixture.
Melt butter or margarine in a skillet over low heat and brown the veal about 2 ½ to 3 minutes on each side.
Meanwhile, heat Marsala wine and chicken broth in a saucepan over low heat.
When veal is browned, spoon the Marsala-chicken broth mixture over veal.
Per serving: 273 Calories (kcal); 23g Total Fat; (78% calories from fat); 2g Protein; 12g Carbohydrate; 62mg Cholesterol; 816mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 4 ½ Fat; 0 Other Carbohydrates
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