Cook veal cutlets in margarine in frying pan. Brown both sides well. Sprinkle with salt and pepper. Add more margarine as needed. Transfer to another container to keep warm.

Wine Sauce: Melt butter in same frying pan. Mix in flour, salt, pepper and bouillon powder. Stir in milk and wine until it boils and thickens. Spoon 2 tbsp. Sauce onto center of 8 warm dinner plates. Place veal cutlet on top. Divide remaining sauce over top. Serves 8 Typed in MMformat by cjhartlin@msn. Com