This is a nice simple classic to serve with a vegetable salad or asparagus.
2 Lbs. boneless veal round cutlets
Salt and pepper
Flour for dredging
1/2 cup Marsala wine or Champaign
1/2 cup beef broth
4 oz. capers
Sprinkle veal with salt and pepper.
Dredge veal in flour to coat, shaking off excess.
Heat 1 tablespoon oil in heavy large skillet over high heat.
Working in batches, add veal and sauté until cooked through (about 2 minutes per side).
Transfer veal to platter (tent with foil to keep warm).
Repeat with remaining veal, adding more oil to skillet as necessary.
Deglaze pan with 1/2 cup wine and 1/2 cup beef broth and reduce to 1/2 cup.
Pour sauce over veal.