Instructions: Heat butter in a frying pan until bubbling. Meanwhile toss veal in flour and add to pan, to brown. Season with salt and pepper.

Pour Marsala over your veal and continue cooking very gently, turning meat only once, until the wine starts to reduce down (about 6 mins). Remove veal from pan, and keep warm in the oven.

To your fry pan, slowly add your stock, and deglaze, making sure to scoop up all the good bits in the bottom. Bring to a simmer and allow to thicken slightly. Serve up your veal and pour sauce over.

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