Scaloppine Al Marsala

1 1/4 lb Best escalope veal; sliced very thinly
2 tb Plain white flour; (2 to 3)
4 oz Unsalted butter
1 Wine glass Marsala wine
Salt and freshly milled black pepper

Beat the meat until very thin, then toss lightly in flour. Heat the butter in a large pan and quickly fry the meat on both sides.

Pour over the Marsala and toss quickly. Allow the alcohol to burn off, season with salt and pepper and serve at once.

Take the meat out of the pan and arrange on a dish. Scrape the bottom of the pan thoroughly and reduce the sauce a little before pouring over the meat.

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