4       Veal Cutlets
 ½  tsp  Salt
 ¼  tsp  Pepper
 2  tbl  All Purpose Flour
 3  tbl  Butter -or- Margarine
 ½  cup  Dry Marsala Wine
 ½  cup  Water
         Parsley  [chopped]

         Fettucini Noodles
 
 

On waxed paper, sprinkle cutlets lightly with salt and pepper; coat well with flour.

In a large skillet over medium high heat, in 3 tbl butter, cook cutlets until well browned on both sides adding more butter if needed.

Remove steaks to platter; keep warm.  Reduce heat to low.

Stir wine and water into drippings, scraping to loosen brown bits.

Return veal to skillet; cover; simmer 45 minutes or until veal is fork-tender.

Arrange on warm platter with fettucini noodles; pour liquid from skillet over cutlets.

Garnish with parsley.