Veal Scaloppini Marsala

2 tb Butter
2 tb Oil
8 Scaloppini of veal
2 tb Flour
1 ts Salt
1/4 ts Pepper
1/2 c Marsala wine
3/4 c Cream
Juice of 1/2 lemon

Heat the butter and oil in a saute pan. Combine the flour with the salt and pepper. Dust the scaloppini with the seasoned flour, shaking off the excess. Saute the meat, a few pieces at a time, for about 1 minute on each side or until just lightly colored. Move the cooked veal to a warm serving dish and keep warm.

Add the wine to the saute pan and reduce to 1/4 cup. Add the cream and reduce by half. Add the lemon juice and season the sauce with salt and pepper. Pour the sauce over the veal and serve.

Makes 4 servings.

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