Â½ cup all-purpose flour
Salt and freshly ground pepper to taste
4 tablespoons butter
1 tablespoon olive oil
Â¾ cup dry Marsala wine or sherry
Veal scaloppini should be cooked and servedÂ immediately. Reheating will toughen and dry the meat.Â Place scaloppini between 2 pieces of waxed paper andÂ pound until thin. When pounding meat do not use a straightÂ up-and-down movement. Use a sliding action so meat isÂ stretched more than flattened. Place scaloppini onÂ aluminum foil. Coat meat lightly with flour. Sprinkle with saltÂ and pepper. Melt 3 tablespoons of the butter with oil in a large heavyÂ skillet over high heat. When butter foams, add veal. CookÂ about 1 minute on each side. Veal should be light goldenÂ outside and pink inside. Remove veal from skillet. Add remaining 1 tablespoon butter and Marsala orÂ sherry. Deglaze skillet by stirring to dissolve meat juicesÂ attached to bottom of skillet. When wine is reduced by half,Â return veal to skillet. Mix gently with sauce. Place meat on aÂ warm platter. Spoon sauce over meat. Serve immediately.