Veal Scaloppine with Marsala Wine

2 lb Veal scaloppine
1/4 c Butter
1/2 c All-purpose flour
1 tb Olive oil
Salt and freshly ground pepp
3/4 c Dry marsala wine; or sherry

Place scaloppine 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 scaloppine on aluminum foil. Coat meat lightly with flour. Sprinkle with salt and pepper. Melt 3 tablespoons butter with oil in a large heavy skillet. When butter foams, add veal. Cook over high heat about 1 minute on each side. Veal should be light golden outside and pink inside. Remove veal from skillet. Add 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.

Serves 6

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