Dip the veal scallops in flour and sauté them in butter over high heat, allowing a scant 2 minutes for each side. Add a generous splash of Marsala, enough to deglaze the pan thoroughly. Cover each veal scallop with a slice of prosciutto and season with salt and pepper. Sprinkle with lemon juice and parsley. Pour in 3/4 cup of Marsala and simmer uncovered for 10 minutes, or until tender. Just before serving, sprinkle the veal and prosciutto very lightly with more of the wine and serve immediately on very hot plates.
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