2 pounds veal scaloppini

½ cup all-purpose flour

Salt and freshly ground pepper to taste

4 tablespoons butter

1 tablespoon olive oil

¾ cup dry Marsala wine or sherry

 

Veal scaloppini should be cooked and served immediately. Reheating will toughen and dry the meat.  Place scaloppini between 2 pieces of waxed paper and pound until thin. When pounding meat do not use a straight up-and-down movement. Use a sliding action so meat is stretched more than flattened. Place scaloppini on aluminum foil. Coat meat lightly with flour. Sprinkle with salt and pepper. Melt 3 tablespoons of the butter with oil in a large heavy skillet over high heat. When butter foams, add veal. Cook about 1 minute on each side. Veal should be light golden outside and pink inside. Remove veal from skillet. Add remaining 1 tablespoon butter and Marsala or sherry. Deglaze skillet by stirring to dissolve meat juices attached to bottom of skillet. When wine is reduced by half, return veal to skillet. Mix gently with sauce. Place meat on a warm platter. Spoon sauce over meat. Serve immediately.