Veal Scaloppine with Marsala
1 pound veal cut into 1/8 inch thick slices
flour
2 tablespoons extra virgin olive oil
3 tablespoons butter
salt to taste
dry Marsala wine
Pound the veal slices then coat them with flour and shake off the excess. Put the butter and oil in a large nonstick skillet and place over high heat be careful not to burn the butter. When the butter is melted add the veal and cook the first side until lightly brown. Turn the veal over and sprinkle with Marsala placing your thumb over the top of the bottle to control the flow, approximately 1/4 cup. Salt the veal to taste and cook until lightly brown and keep an eye on them since the Marsala thickens quickly and can burn easily.Remove from the pan and serve them immediately. Serves 4.
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