Veal Scallopini2 pounds thin veal (1/4-inch cutlets)4 tablespoons butterFlour1/2 cup

Veal ParmigianaSauce3 cloves garlic, minced1 (20 ounce) can tomatoes4 tablespoons

Veal Parmesan1/4 cup flour1/2 teaspoon garlic salt1/2 teaspoon paprika1/2 cup

Veal Marsala8 veal medallions, sliced in thin strips1/4 cup oil

Veal Roll-Ups Cordon Bleu1 1/2 pounds veal cutlets, boned and

Veal Birds6 veal cutlets, well trimmed and    thinly pounded between